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your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

ITALIAN STUFFING WITH SAUSAGE

Makes about 10 cups.

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 cloves garlic, minced
1 lb sweet or hot Italian sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. crushed hot red pepper
12 ounces day-old, crusty Italian bread, cut into 1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese (about 4 ounces)
8 tbsp unsalted butter(1 stick), melted
1/2 cup dry white wine
1 1/2 cups Homemade Turkey Stock or canned reduced-sodium chicken broth, or as needed

1. In a large skillet, heat the oil over medium heat. Add the onion, celery, bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.
2. Add the bread and cheese and mix well. Stir in the butter, wine, and enough of the stock to moisten the dressing, about 1 cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional ½ cup stock, cover, and bake as a side dish.