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1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
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1 (19.76 ounce) package Johnsonville Mild Italian Sausage Links, casings removed*
1/2 cup butter
2 cups chopped celery
1 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic, minced
12 cups dry unseasoned cubed bread stuffing
1/2 cup shredded Parmesan cheese
1 (2.25 ounce) can sliced black olives, drained
1 teaspoon dried basil
1 tablespoon minced fresh basil
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
2 eggs, beaten
In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix.
Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.
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