Italian Sausage and Parmesan Cheese Stuffing

“This is from Bon Appetit Magazine and The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon!”
1hr 54mins

Ingredients Nutrition


  1. 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.
  2. Generously butter 13x9x2-inch glass baking dish.
  3. 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.
  4. Add 1 tablespoon oil to same skillet.
  5. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
  6. 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.).
  7. Mix eggs and broth into stuffing; transfer to baking dish.
  8. 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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