In an extra-large skillet over medium-high heat, cook and crumble sausage until just beginning to brown (about 5 min.). Add oil and mirepoix; cook, stirring often, until sausage is cooked through and vegetables are tender (5-7 min.). Add stock; scrape up brown bits with a spoon. Season with salt, pepper and poultry seasoning. Add bread cubes and eggs; toss to combine. Pour mixture into a 13x9" glass baking dish sprayed lightly with cooking spray; bake in a preheated 350° oven, loosely covered with foil, for 25 min. Uncover and continue cooking until top is lightly browned and crisp (about 20 min. more); if needed, shield top of stuffing with a sheet of foil in the last 15 min. of cooking to prevent excess browning.
- Find Kowalski's Mirepoix (or substitute Kowalski's Fresh Soup Mix) in the Produce Department with other prepared produce. You can also use the same amount of finely chopped mixed vegetables, such as carrots, celery and onions.