This will stuff a bird that is between 12 to 16lbs - if your bird is bigger, double the recipe. If it doesn't all fit inside the cavity, put the extra stuffing into a couple of layers of cheesecloth, draw all the ends together and tie with kitchen twine to create a bag of stuffing. Lay this in the roasting dish next to the bird and allow it to cook with the turkey and absorb all the lovely juices!!
- In a large skillet with fairly high sides, heat onion and sausage meat and saute until sausage is no longer pink. Add the mushrooms and saute until the mushrooms cook down and the meat is crispy brown.
- Meanwhile using a food processor or blender, make bread crumbs out of the loaf of white bread and place in a large bowl. Season with the black pepper, parsley and sage. Add the cooked sausage mixture and all the oil (although I am a fan of removing any excess fat from the skillet with most recipes, this one requires the fat to bind the meat and bread mixtures together - no one said this was healthy and frankly why we only have it at Thanksgiving and Christmas!!)
- Combine the meat and bread mixtures well and let cool to room temperature before stuffing the bird.
- Once the turkey is cooked, scoop out the stuffing and place in a separate bowl to enjoy!