SV Solstice Recipes

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====== Italian Sausage and Bread Stuffing ======

8 servings

===== Ingredients =====
  * 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, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  - 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.