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1
Slice and dice the focaccia bread into small cubes no larger than half a walnut and set aside.
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2
Chop the celery into pieces about 1/4 inch in width.
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3
Finely dice the onion.
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4
Heat butter in a 12-inch heavy skillet over moderate heat. (Do not overheat the butter, the vegetables should be cooked and softened, not pan-fried.) Stir in the onion and celery, cover and cook, stirring occasionally, until soft, 15 to 20 minutes. (This can be done up to 1 day ahead and refrigerated. If so, reheat before continuing the recipe.)
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5
Once the turkey is brined and seasoned, and immediately prior to stuffing it, mix the stuffing ingredients with hot stock: (if including the optional sausage, cook and rinse it before mixing ingredients)
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6
*Optional sausage addition:
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7
In large, heavy skillet over moderate heat, saute 1 pound mild pork sausage, breaking into small pieces with spoon, until meat shows no sign of pink. Rinse the excess fat off of the sausage with warm water. Proceed with recipe, adding the sausage to the stuffing.
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8
In a large bowl, mix the focaccia cubes, heated vegetables, celery salt, sage, rosemary, thyme, salt, and pepper, and optional sausage. Stir in 1 1/4 cups hot stock.
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9
Immediately fill Turkey cavities and spread remainder into a buttered 9 x 13 baking dish and drizzle with 1/2 cup more of hot stock. Cover with aluminum foil and bake with the turkey until heated through, about 20 minutes.
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10
Remove and set aside until the turkey is finished. When the turkey is removed from the oven, mix the stuffing from the turkey into the stuffing in the 9 x 13 baking dish. Uncover and bake until top is slightly crisp and golden. Serve immediately.
