Maggie’s Sausage Stuffing

2 lbs. dry, cubed day old crusty bread

2 lbs. sausage

4 tablespoons butter

6 oz. cremini mushrooms, stemmed and sliced

4 stalks celery, sliced

1 carrot shredded

1 red bell pepper, diced

2 heads roasted garlic

1 onion, diced

red pepper flakes, to taste

1/2 cup white wine

Turkey stock or chicken stock as needed

Fresh rosemary, to taste; about 1 tablespoon; stemmed and chopped

Fresh Marjoram, to taste, about 1 tablespoon; stemmed, chopped

Fresh Thyme, to taste, about 1 tablespoon; stemmed and chopped

4 sage leaves  or to taste, finely chopped

Nutmeg to taste

In a large skillet brown sausage ; add the onions, celery, and bell pepper. Saute until just tender but not mushy. Add the sliced mushrooms , roasted garlic squeezed from heads and shredded carrot. Saute until mushrooms are tender. Add the wine to deglaze the pan and reduce by half. Add the herbs, red pepper flake and butter and cook until butter is melted. Remove mixture from heat and place in large bowl. Add hot stock to the stuffing to desired texture. Place stuffed in buttered casserole dishes , pour desired amount of gravy over the top and cover lightly with foil. Bake in oven at 350 degrees until golden.