Grandys Sausage Stuffing

Ingredients

• For the sage sausage
• 2 1/2 pounds ground pork shoulder, chilled (or any mix of cuts that is 70% lean to 30% fat)
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried sage, ground
• 1 splash white wine (about 1/8 cup)
• 1/4 cup ice water
• For the stuffing
• 1 pound sliced white sandwich bread (the cheaper the better!), cut into 1/2-inch cubes
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 3 medium yellow onions, chopped
• 1/2 pound button mushrooms, sliced thin
• 4 large celery ribs, chopped
• 3 green bell peppers, cored and diced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt (you may want to adjust this is you're using a particularly salty stock)
• 2 1/2 pounds sage sausage (recipe above)
• 1 cup chicken or turkey stock

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