Farce A La Tapenade Turkey Stuffing

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My favorite thanksgiving stuffing. Adapted from julia child. I always cook outside of the turkey.

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Steps

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Break up sausage meat and saut in a frying pan over low heat until lightly browned.

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Drain , reserving fat.

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Place sausage meat in a large mixing bowl.

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Return 2 tablespoons of sausage fat to the frying pan.

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Saut onions until golden- about 8 minutes.

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Add optional minced liver and saut with onion an additional 2 minutes.

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Add onion mixture to sausage.

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Saut mushrooms in 2 additional tablespoons of sausage fat until pieces begin to separate from each other.

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Add to sausage mixture.

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Add olives , anchovies , capers , orange zest , eggs , garlic , and herbs to sausage meat.

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Fold in the croutons , add salt and pepper to taste.

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Loosely stuff front and rear cavities of turkey immediately before roasting , or bake for 50 minutes in a 350 degree f.

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Oven in a covered casserole.

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Makes about 2-1 / 2 quarts , or enough to stuff a 16- to 20-pound turkey.

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Ingredients

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italian sweet sausage, onion, turkey liver, fresh mushrooms, black olives, anchovy fillets, capers, orange zest, eggs, garlic, dried thyme, bay leaf, croutons, salt and pepper