1lb Italian sausage (remove casing if you can't get it without)
2 Celery Stalks (sliced long in thirds, then chopped into small pieces)
1 small diced onion
4 cloves minced garlic
1 cup chicken stock (you may need a little more or less)
1 14oz pkg cubed seasoned bread crumbs
3 Tbsp Olive Oil
To prepare:
Heat skillet with Olive Oil and saute onions over medium heat until they start to become translucent. Add about 3 cloves minced garlic (reserve 1 for baking as an option) making sure not to burn. Add Italian Sausage and brown. Add celery and reduce heat after 3 minutes. You just want to soften the celery. Remove from heat and set aside with the pan tilted to separate any fat from your mixture. Take time to remove as much fat as possible.
In a 9x13 pan spread the bread cubes evenly. Add your meat mixture and gently fold to distribute evenly. Take the optional 1 clove of garlic and mix into the mixture (this kicks it up a notch). Now add stock to the pan while folding and listen carefully. You will know you are close to having the proper amount of liquid when the bread cubes stop making noise as you continue folding. Go just past this point with your stock (too much makes it mushy). Seal the pan tightly with aluminum foil and bake in a 350^ oven for 40-45 minutes.
Serve with plenty of Turkey and gravy! It will be 100x's better the next day so make plenty for leftovers.
Enjoy.
