Recipe

Italian Sausage And Bread Stuffing Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year ago I'm planning my Turkey Day meal and going through those tried and true recipes and those that will be. I ran across this beauty and smiled. This is one of my favorite stuffing recipes ever. This is the stuffing of your dreams, in which everything ... More Prep:35m Cook:80m Servings:8	Lunasea
	italian bread italian sausage butter onions celery garlic poblanos eggs heavy cream stock parmigianoreggiano asiago sage parsley

All mixed up.

Ready for the oven.

My dessert choice -

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Ingredients

1 (3/4- to 1-pound) Italian bread, cut into 1-inch cubes (8 cups) - use your favorite. I love ciabatta here - delish!

2 tablespoons olive oil, divided

2 pounds sweet Italian sausage, casings removed, divided (or mix 50-50 with spicy Italian sausage for a great flavor combination)

1 stick unsalted butter, cut into pieces

3 medium onions, chopped

4 large celery ribs, chopped

5 garlic cloves, minced

3-4 poblano peppers, roasted and peeled and seeded - cut into chunks

4 large eggs, lightly beaten

3/4 cup heavy cream, divided

1/2 cup homemade turkey giblet stock or reduced-sodium chicken broth

1 cup grated Parmigiano-Reggiano (2 ounces)

1 cup grated Asiago cheese (2 ounces)

1/3 cup chopped fresh sage

1/2 cup coarsely chopped flat-leaf parsley

Directions

Preheat oven to 350°F with rack in middle. Generously butter 6-qt, ceramic or glass baking dish.

Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.

Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, poblanos and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.

Whisk together eggs, 1/2 cup cream, turkey stock, cheeses, sage and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey (if desired*) and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.

About 1 hour before stuffed* turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

* If you are using 5 cups for stuffing your turkey, you can downsize your baking dish to a 4-qt size.

~ Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.

~ Stuffing can be prepared (but not baked) 4 hours before roasting turkey.

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Comments

juels 1 year ago said:
Fantastic recipe! I love everything about it - the cream, the poblanos, the sausage, the cheeses... I make something similar, I actually add some walnuts and apples to mine. This stuffing tastes so good, you can just eat it on its own, without anything else!

cookingforfun 1 year ago said:
Hey, that's great. 5 from me

trigger 1 year ago said:
The sweet Italian sausage has more fennel and the hot Italian speaks for itself.The double cheese blend is wonderful.
Big five for Vickie
Flagged as beautiful

lunasea 1 year ago said:
Thanks so much all - and Julia...I love your walnut and apple add. Great suggestions - thanks! :) Vickie

ttaaccoo 1 year ago said:
Thanks to Lunasea!! this has helped me to formulate in my head what we will have. I usu. make oyster stuffing. no one else likes. This sounds like a delish us creation!! you go girl!!

lanacountry 1 year ago said:
Wonderful recipe, Vickie!! 555555! :)

wynnebaer 1 year ago said:
Outstanding...:)

kimmer 1 year ago said:
Hey neighbor...wonderful recipe. Got my 5!

minitindel 1 year ago said:
I like the 50/50 sausage i like spicy hahaha this sounds very good miss vickie .wonderful as always , im with juels awesome recipe
five

tink

greekgirrrl 1 year ago said:
Oooooh Miss Vickie, that sounds perfect for a "stuffing hog" like me! It's my favorite part of the Thanksgiving meal. High 5

binky67 1 year ago said:
Yep, this does sound quite dreamy!

jimrug1 1 year ago said:
Well Vickie, Dear ........ I thought I knew what kind of stuffing I was going to make for my family's Thanksgiving... Not anymore!! I am definitely making this recipe. I like everything about it. The cheeses, the cream, the Chiles... I can almost smell it baking.. I am like GG. Turkey is WAY overrated. Give me a pile of this on my plate. I will be a happy camper. Great post. Thanks for sharing it. High 5555
Jim

angieaugusta 1 year ago said:
Great recipe...hi5 friend.....

cherylannxo 10 months, 1 week ago said:
I make a dressing similar to this, but I use wild rice 50/50 with bread. My kids ask me to make it every Christmas when I go down to stay with them. Maybe I can do something a little different this next time. ^5. Hugs Cheryl

desertgal 9 months, 1 week ago said:
Yum!

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Alterations

lunasea 12 months ago said:
I made this twice over the Thanksgiving holiday weekend. Today, I added two diced Granny SMith apples (peeled) and 1 cup of toasted pecan pieces. Nice....

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