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.
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1
(3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
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2
tablespoons
olive oil, divided
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2
lb
sweet Italian sausage, casings removed, divided
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1
stick unsalted butter, cut into pieces
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3
medium onions, chopped
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4
large celery ribs, chopped
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5
garlic cloves, minced
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4
large eggs, lightly beaten
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3/4
cup
heavy cream, divided
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1/2
cup
turkey giblet stock or reduced-sodium chicken broth
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1
cup
grated Parmigiano-Reggiano (2 oz)
-
1/2
cup
coarsely chopped flat-leaf parsley
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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).
