HARVEST SAUSAGE, BUTTERNUT CORN STUFFING

Melt 1/4 cup butter in large skillet over medium heat. Add onion, celery and sausage meat. Cook, breaking up meat with a spoon, until vegetables are softened and sausage is browned. Stir in squash, corn, poultry seasoning, salt and pepper. Cook, stirring, for 2 to 3 minutes. Remove from heat and cool to room temperature.

Meanwhile, cut potato onion bread into small cubes or use food processor to coarsely crumble (or a combination of both for a varied texture). Toast bread on baking sheet in preheated 300°F oven for 10 minutes; cool completely.

Toss bread and parsley with sausage-vegetable mixture. Whisk broth with egg; drizzle over stuffing mixture and toss to coat.

If baking outside of turkey, spread stuffing in a buttered, 13 x 9-inch baking dish. Dot with remaining butter. Cover with foil. Bake in preheated 350°F oven for 40 minutes. Uncover and bake for an additional 10 to 15 minutes or until golden.

If cooking inside of turkey, omit extra butter. Loosely stuff mixture into neck and body cavities of a 12 to 16lb turkey. Roast turkey as preferred, ensuring that an instant-read thermometer inserted into stuffing registers 165°F before serving.

Vegetarian Variation: Sausage can be replaced with 1/2 cup chopped Longo’s Pecans, added along with squash and corn. Substitute vegetable broth for chicken broth.