Stuffing/Dressing...either way

I decided to make my own stuffing from scratch this year and it was simple and tasted great!

Recipe:

In a large frying pan, heat (on medium-high) 2 tablespoons of olive oil. Add 1 pound of your favorite sausage. Cook until browned and then transfer meat to a bowl. In the same pan, add 1/4 cup of butter. Once butter is melted and starting to boil, add 5 sliced sweet onions to pan. Add salt and pepper. Stir to combine with oil/butter. Turn heat down to low and put a lid on the pan. Continue to cook for about 45 minutes to an hour until onions are totally softened. Turn heat up slightly and carmelize onions for about 10 more minutes. Set aside to cool slightly.

In a large bowl, add 1 loaf of day-old french bread, cubed or torn into 1-inch pieces. Add cooled sausage, 1/2 cup of chopped parsley, 2 tablespoons chopped sage, salt, pepper, and a tablespoon of dried thyme. Stir to combine. Next, add 3 eggs and 1/2 cup of dry white wine. Stir. Add 3 cups (more or less depending on how much is soaked up by the bread, you want all the bread to be moistened, without too much excess liquid at the bottom of the bowl). Finally, add carmlelized onions.

Make this mixture the day before and let sit overnight in the frige so the flavors have a chance to combine and "marry."

The next day, pre-heat oven at 375. Grease a baking dish (we needed two) with butter and put stuffing into dish. Bake for about 45 minutes or until completely browned.

**Picture shows oyster stuffing, turkey, and then this recipe for stuffing**