Classic Sage and Sausage Dressing This is a nice traditional, herb-rich dressing that can be prepared the day before your Thanksgiving dinner. 2 French baguettes, cut into large 1-1 1/2-inch cubes (about 9 cups) 6-12 oz. bulk pork sausage (depending on how much you want; you can also omit it) 1 large onion, diced 2 ribs celery, diced 2 Cups turkey stock (vegetable stock or water can be used if you want to keep the stuffing vegetarian) 1/2 Cup buttermilk 1 egg, lightly beaten 1 TB. fresh thyme leaves (or 1 tsp. dried THYME) 1 TB. fresh sage leaves, chopped (or 1 tsp. RUBBED SAGE) 2 TB. Italian parsley, chopped (or 1 TB. PARSLEY FLAKES) 3 sprigs rosemary, removed from stalk and chopped (or 1 tsp. CRACKED ROSEMARY) 1 tsp. PENZEYS FRESHLY GROUND PEPPER

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