Ingredients:

1 lb Bulk pork sausage
12 Cup chopped onion ( about 1 large Spanish or white onion)
1 Cup chopped celery
2 Tablespoons chopped garlic
2 Cups chopped mushrooms ( Crimini or Portabella preferred)
3/4 t Salt
1 teaspoon pepper

4 Tablespoons poultry seasoning
1 /4 cup finely chopped fresh parsley

1 stick (1/2 cup) butter, melted, you can substitute an oil like olive or Canola

8 Cups toasted Bread
8 eggs whipped about 1 cup or so.
2 Cups Chicken Stock

If you don't buy toasted bread then you will need to toast your own
bread cubes. I suggest using good quality bread and not stale bread.
I like to toast them on baking sheets in a single layer of bread cubes.
I stir them to toast evenly and and so they don't break up when you stir them.

While the sausage is browning get your ingredients prepared.
Cut the onion, celery, mushrooms, and garlic and place on a plate.
I separate the garlic. The poultry seasoning I put in a dish also,
I put a couple whole Crimini mushrooms in the picture so that
You can see what they look like. They are the darker mushrooms
that you see next to the white ones. These are actually baby Portabellas.
you know those giant ones in the mushroom section.

After the sausage is cooked add the onions and garlic first and cook
till tender Then add the remaining veg and poultry seasoning, and peppe
and cook them till tender.

Here we fold everything in and do it carefully as to not mush it too much.
You want the liquid to soak in, but not make it mush. So DO NOT OVERMIX.
First I start with the eggs,
Then the meat and veg and parsley.
Then I fold in the stock.
I check it for flavor now and add more salt and pepper if needed.

You can now stuff your turkey with this dressing or bake in a casserole.
If you bake it in a casserole then cover it for the first 30 minutes and
then uncover and finish baking and brown it lightly. Cook the dressing
at 350 degrees till set or 160 degrees.