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1
Melt butter in heavy large skillet over medium-high heat.
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2
Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
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3
Add onions, celery and red bell peppers.
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4
Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
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5
Stir in green onions, thyme, hot pepper sauce and sage.
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6
Transfer sausage mixture to large bowl.
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7
(Can be prepared 1 day ahead.
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8
Cover and refrigerate.)
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9
Stir stuffing mix into sausage mixture.
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10
Season with salt and pepper.
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11
Loosely fill main turkey cavity with stuffing.
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12
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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13
Generously butter glass or ceramic baking dish.
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14
Spoon remaining stuffing into dish.
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15
Cover with buttered foil, buttered side down.
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16
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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17
Uncover stuffing.
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18
Bake until top is just crisp and golden, about 15 minutes.
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19
Preheat oven to 350F.
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20
Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe.
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21
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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22
Transfer stuffing to prepared dish.
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23
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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24
Uncover and bake until top is crisp and golden, about 20 minutes longer.
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25
*Smoked pork-and-beef sausages that are sold at specialty foods stores.
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26
Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.
