Uncase 3 lbs Tuscan Sausage & sear until deep brown, allowing it to render in its own fat.
Add minced onions to the browned residue of the pan along with 2
tablespoon olive oil. Cook low and slow for 5 minutes until onions are
translucent and sweet.
Add celery, fennel & garlic cook vegetables 15 minutes.
Add fennel seeds, dried oregano, thyme leaves, sage & lemon zest.
If bread is very moist and fresh, dry the chunks slightly in the oven 200ºF degrees for about 2 hours is sufficient.
In a large mixing bowl, mix bread, vegetable mix, cooked sausage, 1 quart poultry bone broth and 3 eggs, mix thoroughly.
Oil 2 medium cast iron pans (8-10 inches diameter) or a large casserole
(14-18 length) with 3 tablespoons olive oil, load in the stuffing mix
and bake at 375ºF for 45 minutes.
