- 2 loaves Italian bread (2 pounds), crusts removed and bread cut into 3/4-inch cubes (20 cups)
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 large onions—1 finely chopped, 1 quartered
- 1 large celery rib, finely diced
- 3 large garlic cloves, very finely chopped
- 1/4 cup finely chopped sage leaves
- 4 tablespoons unsalted butter
- 6 cups turkey stock or low-sodium chicken broth
- Salt and freshly ground pepper
- One 18- to 20-pound turkey, rinsed
- 2 carrots, cut into 1-inch pieces
- 3 cups water
- 1/4 cup all-purpose flour
- Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
- Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.