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