In a large saute pan, heat the oil. When the oil is hot, render
the sausage for about 3 minutes. Add the onions, celery
, and bell peppers
and saute for 5 minutes, or until the vegetables are wilted. Add the corn
bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck
into the turkey. Stuff the remaining space with the dressing
. Using butchers twine, tie the turkey
to secure the ends.