In a large skillet heat the olive oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often until soft, about five minutes.
Add the sausage (without casing) and break up meat with wooden spoon and cook about ten minutes. Stir in the basil, oregano, salt and red pepper.
Transfer to a large bowl.

Add the bread and cheese and mix well (use you hands). Stir in the melted butter, wine and enough stock to moisten the dressing, about one cup.

Use to stuff turkey and roast turkey as you normally would - adjust time for stuffing. See Turkey Basics
or
Place in a buttered baking dish, drizzle with an additional 1/2 cup of stock, cover and bake as a side dish.

Author's note: When I asked my Italian-American neighbors how they made their stuffing, they all shared essentially the same recipe. It's got that old world flavor and aroma. For variation, some cooks add one cup of toasted pine nuts or one cup coarsely chopped black olives for even more flavor.