Rustic Italian Sausage Stuffing Recipe

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Ingredients:

Serving

1 lb round italian bread, cut into 1-inch cubes (8 cups)
2 tbsp olive oil, divided
2 lbs sweet italian sausage, casings removed, divided
1/2 cup unsalted butter , cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
3/4 cup heavy cream, divided
1/2 cup turkey giblet stock or 1/2 cup reduced-sodium chicken broth
1 cup grated parmigiano-reggiano cheese (2 oz)
1/2 cup coarsely chopped flat leaf parsley

Directions:

Preheat oven to 350°F with rack in middle. Generously butter baking dish.
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.
About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
· Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.
· Stuffing can be prepared (but not baked) 4 hours before roasting turkey.
· If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	922.44 Kcal (3862 kJ)
Calories from fat	512.99 Kcal
		% Daily Value*
Total Fat	57g	88%
Cholesterol	225.36mg	75%
Sodium	7260.53mg	303%
Potassium	2205.46mg	47%
Total Carbs	22.03g	7%
Sugars	2.35g	9%
Dietary Fiber	1.62g	6%
Protein	64.95g	130%
Vitamin C	11.8mg	20%
Vitamin A	0.1mg	5%
Iron	16.7mg	93%
Calcium	80.2mg	8%

Amount Per 100 g
Calories	23.8 Kcal (100 kJ)
Calories from fat	13.23 Kcal
		% Daily Value*
Total Fat	1.47g	88%
Cholesterol	5.81mg	75%
Sodium	187.31mg	303%
Potassium	56.9mg	47%
Total Carbs	0.57g	7%
Sugars	0.06g	9%
Dietary Fiber	0.04g	6%
Protein	1.68g	130%
Vitamin C	0.3mg	20%
Iron	0.4mg	93%
Calcium	2.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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