| 2 tbsp | 30 ml | butter |
| 3 cups | 750 ml | turkey or chicken stock, homemade or low sodium |
| 5-6 threads | Spanish saffron |
| 1 tbsp | 15 ml | olive oil |
| 2 | medium leeks, diced |
| 1 | red bell pepper, diced |
| 1 lb | 450 g | Italian sausage, mild or hot |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | freshly ground black pepper |
| 2 tbsp | 30 ml | Italian parsley, coarsely chopped |
| 10 cups | 2.5 ltrs | white and whole wheat bread, cubed (not too fresh) |
| 4 tbsp | 60 ml | pan drippings from roasted turkey |
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