Moroccan Merguez Stuffing

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Sausage:

1 pound ground lamb

1/4 cup harissa

1 teaspoon grated fresh ginger 

3/4 teaspoon ground coriander

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1/2 teaspoon sumac

1/2 teaspoon ground turmeric

3 large cloves garlic, grated 

Stuffing:

Olive oil, for greasing pan

1 large boule (rustic white bread), cut into 1-inch cubes and dried out overnight (about 10 cups) 

1 medium sweet potato, peeled and cut into 3/4-inch dice (about 2 1/2 cups)

1 large onion, chopped

2 large red bell peppers, cut into 3/4-inch dice (about 2 cups)

6 large cloves garlic, minced

1 cup chopped walnuts, optional

3 large eggs

1 quart turkey stock

2 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon cayenne, optional

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

2 to 4 tablespoons harissa  

1/2 cup chopped fresh parsley