italian_sausage_and_bread_stuffing
Differences
This shows you the differences between two versions of the page.
| italian_sausage_and_bread_stuffing [2021/11/17 06:13] – created jforbes | italian_sausage_and_bread_stuffing [2021/11/17 06:15] (current) – jforbes | ||
|---|---|---|---|
| Line 4: | Line 4: | ||
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | 1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups) | + | * 1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups) |
| - | 2 tablespoons olive oil, divided | + | |
| - | 2 pounds 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 | + | |
| - | ¾ cup heavy cream, divided | + | |
| - | ½ cup turkey giblet stock or reduced-sodium chicken broth | + | |
| - | 1 cup grated Parmigiano-Reggiano (2 ounces) | + | |
| - | ½ cup coarsely chopped flat-leaf parsley | + | |
| - | Special Equipment | + | |
| - | 4-qt shallow ceramic or glass baking dish | + | |
| + | ===== Procedure ===== | ||
| + | - Preheat oven to 350°F with rack in middle. Generously butter 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. | ||
| + | - 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. | ||
| + | - Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, | ||
| + | - Whisk together eggs, ½ 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 ¼ cup cream. Cover stuffing and chill. | ||
| + | - 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. | ||
italian_sausage_and_bread_stuffing.1637129595.txt.gz · Last modified: (external edit)