Hot Italian Sausage Stuffing

I have been making this stuffing since I was in college, with a few years interrupted with strict kosher concerns... But that's all behind me now and I can proudly present a tried and true recipe for this easy and delicious Thanksgiving tradition.

Hot Italian Sausage Stuffing
Serves 8
Prep Time: 30 minutes
Cook Time: 2 hours

• 3 lbs bulk hot Italian sausage / equivalent weight in links with casings removed
• 2 large loaves French or Italian bread, cubed and lightly toasted
• 3 large carrots, diced
• 2 large onions, diced
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 1 tsp chopped fresh sage
• 1/2 tsp finely chopped rosemary
• 4-6 cups chicken stock, warmed
• 1/2 stick unsalted butter
• 2 tbsp olive oil
  
• salt and pepper to taste

In the oil and half of the butter, brown the sausage. Sautee herbs and vegetables with the sausage and rendered fat. Season to taste. Add the bread and coat with the rendered fat. Carefully add the chicken stock, a few cups at a time, until the bread is saturated, but not terribly soggy. Melt in the remaining butter. Blend the mixture until all ingredients are distributed evenly. Bake at 350 degrees until brown and crisp on top and heated through.