2 T. extra virgin olive oil (EVOO), divided

3/4 pound bulk sweet Italian sausage or maple breakfast sausage, removed from casing

4 ribs celery and leafy tops, chopped

1 medium to large onion, chopped

1 bay leaf, fresh or dried

5-6 sprigs of leaves sage, chopped (a couple of T.)

5-6 sprigs of fresh thyme, leaves stripped and chopped (a couple of T.)

Salt and black pepper

4 slices white or whole wheat toasting bread

5 T. butter, divided

1 quart chicken or turkey stock, divided

2 T. flour

1/2 C. flat leaf parsley leaves (a couple of handfuls), chopped

1 1/2 pounds thickly sliced roasted turkey breast from a good quality deli counter

1/2 C. sweetened dried cranberries

2 boxes frozen peas (10 ounces each)

 

For the stuffing, pre-heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 T.. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 5 minutes. Add the celery, onion, bay leaf, sage, thyme and some salt and pepper and continue to cook until the veggies are soft, 7-8 minutes. Toast the sliced bread, then spread with 2 T. softened butter and chop the toast into small cubes. Add the chopped, buttered toast to the sausage and veggies. Toss to combine and moisten with a C. or so of the stock. Cover skillet and keep warm until ready to serve. Remove the bay leaf just before serving. In another large skillet, add 2 T. of butter and 1 T. of EVOO. Once butter has melted, add the flour and cook, stirring frequently, for 1 minute. Whisk in 2 C. of stock, then season with some salt and pepper and cook until thickened. Add the parsley and turkey and simmer until the turkey is heated through, 1-2 minutes. For the peas, place a C. of the stock in a medium size saucepot or skillet and add the sweetened dried cranberries. Turn the heat up to medium-high and bring up to a simmer. Once simmering, cook for 2-3 minutes, then add the frozen peas and season with some salt and pepper. Cook until heated through. Add 1 T. of butter and stir to melt. Cover and keep warm until ready to serve. Serve a mound of stuffing topped with gravy soaked turkey, cran-peas along side.