Italian Style Dressing (stuffing)

1 Lb. Italian Sausage (bulk, or remove from casing)
1/2 Cup White Wine (Chard or Pinot)
1 Medium Onion Diced
3 Stalks Celery Diced
2 Cloves Garlic Minced
1 Tsp Spn Fresh Sage and Thyme
Salt and Pepper
4 Cups Bread Cubes or Croutons
3 Cups Chicken Stock
2 Eggs Beaten

Preheat your oven to 350 degrees. In a large skillet brown the sausage along with some butter. Once browned, add the wine to deglaze pan, and then transfer to a plate or bowl.
In the same pan add a little more butter and saute the onion and celery. Once they start to turn translucent, add the garlic, salt, pepper, sage, thyme and the croutons.
Turn off the heat and mix in the chicken stock to moisten all. Let it cool a bit and then mix in the eggs (you want it to cool off so you don't scramble the eggs)

Pour into a buttered baking dish and bake in the oven about 30 minutes, or until a bit crispy, but still moist in the center.