Italian Sausage and Parmesan Cheese Stuffing

This is from Bon Appetit Magazine and epicurious.com. 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!

• Ready In: 1 hr 54 mins
• 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

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.