Italian Sausage and Parmesan Stuffing
Ingredients
- 12 cups ½-inch cubes crustless country-style white bread (from roughly two 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 oregano
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 cup coarsely grated Il Villaggio Parmigiano Reggiano
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 2 large eggs, beaten to blend
- 1 cup chicken stock, low-sodium if store-bought
At a glance
Recipe type: Snacks & Appetizers
Instructions
- 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.
- 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, and sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add a drizzle of oil to same skillet. Add onions and celery, oregano, sage, and rosemary, and sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in ¾ cup Parmesan, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with ¼ cup Parmesan and bake until top begins to brown, about 20 minutes.
