Sweet Italian Sausage And Mozzarella Stuffing

Preheat the oven to 325 degrees F.

Spread the bread cubes in a roasting pan large enough to hold them in a single layer. Drizzle them with 1/3 cup of the olive oil, tossing to coat the bread evenly. Toast the cubes in the oven, stirring occasionally until lightly browned all over, about 15 minutes.

Meanwhile, cook the sausage in a large skillet over medium-high heat, crumbling into small piece until lightly browned. Remove sausage with a slotted spoon and place in a large bowl, combine sausage and the toasted bread cubes.

Add the remaining 2 tablespoons oil to the sausage drippings in the skillet and return to medium-high heat. Add the onions, celery and garlic and cook 10 minutes, or until tender.

Stir in the sliced mushrooms and sherry and continue to saute until most of the liquid has evaporated, about 7 minutes more. Add the vegetables to the bread and sausage mixture, stirring thoroughly to combine.

Add the salami and mozzarella to the stuffing. Pour in enough chicken broth to make the stuffing begin to bind together. Season the mixture with the Italian seasoning, parsley and salt and pepper.

Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a casserole dish coated with cooking spray and bake until browned and crispy, about 45 minutes.