Name: Italian Sausage and Parmesan Cheese Stuffing
Prep time: 30 min
Cook time: 1 h 24 min
Total time: 1 h 54 min
Yield: 12 serving(s)
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

Recipe by nsomniak6

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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:: 1hr 54mins
Serves:
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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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@nsomniak6

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@nsomniak6

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"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!"

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creation by nsomniak6

12/28/2006

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!