Sausage and Bread Stuffing

1 stick unsalted butter (i used olive oil)
2 pounds good quality white bread (i used dark rye)
4 inner celery ribs, finely diced
2 large carrots, finely diced
1 sweet onion, finely diced
1 pound pork or turkey sausage
2 T chopped sage
2T chopped thyme
3 c. turkey stock or chicken broth
salt and pepper

I added chopped walnuts

1. Preheat oven to 350. If you want extra butter, you can melt it in a pan to later pour over the top. I did not opt for this.
2. Meanwhile, in a large, deep skillet, melt the 1 stick of butter (or heat your olive oil). Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
3. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. (add nuts if you choose to use them). Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and pepper. Spread the stuffing in the baking dish and brush with the reserved butter (if you choose).
4. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

Make ahead: The stuffing can be made through step 3 and refrigerate overnight.