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Put stuffing mix in a large mixing bowl. Cook sausage (or bacon) in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, and then add celery, mushrooms and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in seasoning and pepper and cook 1 minute. Add sausage mixture along with raisins (or stewed prunes) to bowl containing bread stuffing. Whisk together chicken stock and eggs in a separate bowl, then stir into bread stuffing mixture until combined well. Transfer to baking dish (stuffing will mound above dish). Baking dish version: Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more. Inside the turkey: Or the stuffing can be place inside a 12 pound turkey. Any extra stuffing that does not fit in turkey can be cooked in a baking dish.
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat