Preheat the oven to 350 degrees
Lay the bread slices on a cookie sheet and back for ½ hour flipping once until crunchy all the way trough.
6 large slices of 100% Whole Wheat Bread
Heat the oil in a large skillet over medium heat. Add the onion and carrots. Cook for a minute or two before adding the celery and mushroom. Stir and keep on heat while you prepare the sausage.
1 tablespoon olive oil, 1 medium onion, 15 baby carrots, 3 celery stalks diced, 8 oz white button mushrooms diced, Kosher Salt to taste
Lightly cut the sausage lengthwise by piercing the casing (skin). Remove and add the sausage meat to the skillet. Cook while breaking apart with a wooden spoon. As it browns it will get easier.
2 turkey sausage links
Start adding your spices while the sausage is browning.
2 teaspoon poultry seasoning, 1 teaspoon each ground sage
Once the sausage is broken up, add the baby spinach. Stir in and it will cook down.
3-4 cups of baby spinach chopped
Now you may have some good bits sticking to the bottom of the skillet. That OK, good even! Add about half of the chicken broth, stir and all the goodness will come up. :~)
2 cups of chicken fat free chicken broth
At this point the bread is probably done. Remove from the oven and cut into cubes. Add the cubed bread to the skillet with the remaining broth. You may want to add the broth a bit at a time, so you don't make it too moist. If it's not moist enough, add a splash of water.
1 tablespoon dried parsley, ⅛ - ¼ teaspoon ground black pepper
Shut off the heat and let it sit a minute. Enjoy now or stuff in the cavity of a chicken or turkey. Put any leftovers in a bowl and keep warm in the oven.