- 1 (3/4-1 lb) Harmons sourdough loaf, cut into 1" cubes (about 8 cups)
- 2 Tbsp olive oil divided
- 2 lb sweet Italian sausage, casings removed, divided
- 2 yellow onions, chopped
- 4 ribs celery, chopped
- 5 cloves garlic, minced
- Salt and freshly ground pepper
- 4 large eggs, lightly beaten
- 3/4 cup heavy cream, divided
- 1/2 cup low sodium chicken broth
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup coarsely chopped fresh flat-leaf parsley
Preheat oven to 350°. Generously butter a 9”x13” 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.
In a heavy frying pan over medium-high heat, add 1 tablespoon oil. When oil shimmers, add 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 1 tablespoon oil and transfer to bowl.
In same pan over medium heat, melt butter. Add onions, celery, garlic, and 1/2 teaspoon salt, and pepper and cook, stirring occasionally, until golden, 12-15 minutes. Add vegetables and bread to sausage.
Whisk together eggs, 1/2 cup cream, broth, cheese,
and parsley, then stir into stuffing and cool completely, about 30 minutes.
Spoon stuffing into baking dish, then drizzle with remaining 1/4 cup cream. Cover
Increase heat to 425° 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.