To-Die-For Stuffing Ingredients: 1 dense dark rye loaf, cut into 1-inch cubes, dried in a 200°F oven 1 dense light rye loaf, cut into 1-inch cubes, dried in a 200°F oven (look for good bakery or Whole Foods loaves) 1 lb thick-cut bacon, chopped and browned (save the fat) 1 lb mild Italian bulk sausage, cooked 8 eggs, lightly beaten 2 large onions, chopped 8+ garlic cloves, crushed 2 tbsp rosemary 2 tbsp sage 1 tbsp thyme leaves 2 quarts rich chicken or turkey stock Directions: Cook the sausage, break it into chunks, and remove to a bowl. Brown the bacon in the sausage fat, then remove it to the same bowl. Add a few tablespoons of olive oil to the pan and sauté onions, garlic, rosemary, and sage until golden and soft. In a large bowl (a turkey roasting pan works great), combine the bread cubes and eggs. Add the onion mixture, thyme, meats, and enough stock (start with 1 quart) to get the texture you recognize as “stuffing.” Mix it by hand — it’s the only way to get it...