Italian Sausage and Parmesan Cheese Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves) |
2 tablespoons olive oil |
1 pound italian sweet sausages, casings removed |
8 ounces chicken livers, trimmed, coarsely chopped |
3 cups chopped onions |
1 cup chopped celery with leaves |
1 tablespoon chopped fresh thyme |
2 teaspoons chopped fresh sage |
1 teaspoon chopped fresh rosemary |
1 cup coarsely grated parmesan cheese |
1/2 cup dried currants |
1/4 cup chopped fresh italian parsley |
1 teaspoon salt |
1 teaspoon coarsely ground black pepper |
2 large eggs, beaten to blend |
1 cup low-salt chicken broth |
Directions:
1. Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
2. Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
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