Preheat oven to 350°F (175°C).

Cube country bread and dry it overnight or in a low oven.

In a large skillet, brown turkey sausage.

Drain any excess fat.

In a large pot, melt butter over medium heat.

Add onions, celery, and carrot to the pot and cook until softened, about 8-10 minutes.

Add minced garlic and chopped fresh thyme to the pot and cook for another minute until fragrant.

Stir in cooked wild rice, crumbled feta cheese, fresh parsley, salt, and pepper.

Add the browned turkey sausage to the wild rice mixture.

Gradually add fat-free chicken broth to the mixture, stirring until moistened.

Combine the bread cubes with the wild rice mixture.

Transfer the stuffing to a greased baking dish.

Bake in the preheated oven for 45-60 minutes, or until golden brown and heated through.