Italian Sausage and Bread Stuffing
- 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
- 2 tablespoons olive oil, divided
- 2 pouns 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
- 3/4 cup heavy cream, divided
- 1/2 cup turkey giblet stock or reduced-sodium chicken broth
- 1 cup grated Parmigiano-Reggiano (2 ounces)
- 1/2 cup coarsely chopped flat-leaf parsley
- Produce
- Celery, large ribs (4)
- Flat-leaf parsley (1/2 cup)
- Onions, medium (3)
- Meat
- Pouns sweet italian sausage (2)
- Canned Goods
- Turkey giblet stock or reduced-sodium chicken broth (1/2 cup)
- Cooking & Baking
- Garlic cloves (5)
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- (3/4- to 1-pound) round italian loaf, cut into 1-inch cubes (8 cups) (1)
- Dairy
- Butter, unsalted (1 stick)
- Heavy cream (3/4 cup)
- Parmigiano-reggiano, grated (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2007 (5 years ago).
2 people saved this recipe.
