Rustic Italian Sausage Stuffing

Total Time: 45 hrs 45 mins Preparation Time: 45 mins Cook Time: 45 hrs

Ingredients

• Servings: 8
• 1 lb round italian bread, cut into 1-inch cubes (8 cups)
• 2 tablespoons 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 ounces)
• 1/2 cup coarsely chopped flat leaf parsley

Recipe

• 1 preheat oven to 350°f with rack in middle. generously butter baking dish.
• 2 put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 · bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.
• 8 · stuffing can be prepared (but not baked) 4 hours before roasting turkey.
• 9 · if baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).