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Ingredients

• 1 loaf sourdough French bread, about
  ;1 lb., cut into 1/2-inch cubes
• 2 Tbs. unsalted butter
• 1 lb. sweet Italian sausage, casings
  ;removed
• 1 yellow onion, chopped
• 1 leek, white and light green portions,
  ;chopped
• 1 celery stalk, chopped
• 1/4 cup chopped fresh sage
• 1/2 cup chopped fresh flat-leaf parsley
• 1 cup half-and-half
• 1 1/2 cups reduced-sodium chicken stock
• Coarse salt and freshly ground pepper,
  ;to taste

Description

Use This Savory Mixture To Stuff Our Sage-Rubbed Turkey (see Related Recipe At Right). Spoon Any Extra Stuffing Into A Buttered Baking Dish And Bake It Alongside The Turkey During The Last 40 Minutes Of Roasting. While The Turkey Rests, Keep The Stuffing

Williams-Sonoma