Black Olive, Mushroom, and Sausage Stuffing
When stuffing turkey, I like to over-stuff and have it overflowing and when I baste the turkey I baste the stuffing as well to insure not drying out. About 1 hour before finished I stick the baster in the center of the stuffing and squeeze, giving the stuffing some of the turkey flavors as well. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
As a substitute you could also use Italian Olive bread instead of wheat bread or try sour dough; it comes out very delicious.