This recipe yields enough to stuff a 25-pound turkey with a little left over for baking.

Toast until golden brown:

1 pound sliced fluffy white sandwich bread

Spread 1 side of each toasted slice with:

Butter

Cut into ½-inch cubes and turn into large bowl. Toss with:

Generous sprinkling of salt and pepper

2 tablespoons dried thyme

1 tablespoon dried sage

Heat in a large skillet over medium-high heat until the foam subsides:

8 tablespoons (1 stick) unsalted butter

Add and cook, stirring, until tender, about 7 minutes:

2 cups sliced onions

2 cups thinly sliced celery

Stir into the bread cubes and toss until well combined. Return the skillet to the stove and heat over medium-high heat until the foam subsides:

2 tablespoons unsalted butter

Add the bread cubes along with:

1 pound bulk breakfast sausage, cooked and crumbled

12 ounces skim-milk mozzarella cheese, cut into ½-inch cubes

6 to 10 ounces spicy pepperoni, cut inot ¼-inch cubes

Toss to combine. Generously moisten with:

⅔ to 1 cup chicken stock

Use as a stuffing or turn into a large, shallow buttered baking dish and bake in a 350oF oven until golden brown, 30 to 45 minutes.