2000s Recipes + Menus
Italian Sausage and Bread Stuffing
Serves8 (side dish)
- Active time:45 min
- Start to finish:2 1/4 hr
November 2007
This is the stuffing of your dreams, in which everything is a little more rustic, rich, and intense than you remember.
- 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
- 2 tablespoons olive oil, divided
- 2 lb sweet Italian sausage, casings removed, divided
- 1 stick 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 reduced-sodium chicken broth
- 1 cup grated Parmigiano-Reggiano (2 oz)
- 1/2 cup coarsely chopped flat-leaf parsley
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Equipment:
a 4-qt shallow ceramic or glass baking dish (14 by 10 by 2 3/4 inches)
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Preheat oven to 350°F with rack in middle. Generously butter baking dish.
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Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
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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.
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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.
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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.
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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.
Cooks’ notes:
- 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).
- Keywords
- gina marie miraglia eriquez,
- thanksgiving,
- italian,
- pork,
- fall
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