The Ultimate Turkey Dressing

1 pound loaf of bread (Ciabatta preferred)
1 pound bulk pork breakfast sausage
1 stick butter (8 TBS)
8 cups chopped medley of celery, carrots and onion
4-8 oz fresh mushrooms, sliced
2 cups roasted pecans, chopped
1-2 apples, chopped
1 cup dried apricots, chopped
1 cup dried cranberries
1 TBS rubbed sage
2 tsp dried marjoram
1 tsp dry or 1 TBS fresh thyme
1 tsp salt, separated
1/8 tsp freshly ground nutmeg
4 eggs, lightly beaten
1.5 cups warm turkey (or chicken) broth

Cut bread into 1/2-3/4-inch cubes and toast lightly under broiler. Place in a large bowl. Brown sausage in a large skillet, remove with a slotted spoon and add to bread. Melt butter along with sausage drippings in the same skillet, adding 8 cups veggie medley along with 1/2 tsp salt and sauté for 15 minutes. Add to bread along with sliced mushrooms, pecans, fruit and seasonings and toss to combine. Stir eggs in well, and then stir in stock.

Place dressing into two large buttered casserole dishes, dot with butter or mist with oil and roast until hot and lightly encrusted. Or gently stuff warm dressing into turkey and roast immediately, any extra dressing can be roasted on the side. Douse pan-roasted dressing with stock enhanced with pan drippings.

–Chef Michaelangelo (mick) Rosacci

For more recipes from chef Mick, visit www.tonysmarket.com.