Italian Sausage and Bread Stuffing

September 24, 2020
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Created by Chef Lesli Sommerdorf
2 hours 15 minutes
Serves 8
INGREDIENTS:
  • 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
DIRECTIONS:

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 stuffing
and chill.

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.