Italian Sausage and Parmesan Cheese Stuffing
- Ready In:
- 1hr 54mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 12 cups white bread cubes (from crustless country-style white bread, 1/2-inch cubes from two 14.5-ounce loaves)
- 2 tablespoons olive oil
- 1 lb italian sweet sausage, casings removed
- 8 ounces chicken livers, trimmed, coarsely chopped
- 3 cups chopped onions
- 1 cup chopped celery & leaves
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 cup coarsely grated parmesan cheese
- 1⁄2 cup dried currant
- 1⁄4 cup chopped fresh Italian parsley
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 2 large eggs, beaten to blend
- 1 cup low sodium chicken broth
directions
- Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
- Add 1 tablespoon oil to same skillet.
- Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
- Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix eggs and broth into stuffing; transfer to baking dish.
- Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>