Italian Sausage Stuffing

For Christmas and Thanksgiving I always make two kinds of stuffing to accommodate the differing palates in the family. This one is savory with lots of veggies, Italian sausage and garlic. The other is somewhat sweet with apples, pears and craisins.Again, I don't really use measurements. I usually just go by smell, look and taste. The recipe fits into a 13x9 Pyrex dish and feeds 10 people or so.

1 loaf wheat bread, cut into small cubes
1/2 loaf white bread, cut into small cubes
1 pkg sweet Italian sausage
carrots, diced
celery, diced
yellow onion, diced
garlic, minced
3 eggs
butter
poultry seasoning
parsley
chicken broth
salt and pepper

Day one: Cube breads and let them sit out over night on a large cookie sheet. Periodically mix it up to expose it to the air and get stale. Dice veggies and garlic and store overnight in an air-tight container in the fridge. Cook sausage, I pan fry it with at least one bottle of beer for extra flavor.  Cut into small chunks and store in fridge overnight.

Day two: Melt a stick of butter in a large sautee pan. Add veggies to pan and cook over medium heat until softened. Put half of the bread crumbs into a large bowl. Add the veggies and sausage and mix well. Add some more bread crumbs. Add eggs, mix well again. Sprinkle a generous amount of parsley and poultry seasoning, salt and pepper. Start mixing in chicken broth, a little at a time. add the rest of the bread crumbs, then more broth. Continue adding chicken broth and mixing. You don't want the stuffing to be too dry, but you also don't want it to be too wet. Once everything is well mixed and properly moistened transfer it to the pyrex dish. Bake at 350 degrees for about 30 minutes.