Italian Sausage And Bread StuffingFrom lunasea 8 years ago
- 1 (3/4- to 1-pound) Italian bread, cut into 1-inch cubes (8 cups) - use your favorite. I love ciabatta here - delish! shopping list
- 2 tablespoons olive oil, divided shopping list
- 2 pounds sweet Italian sausage, casings removed, divided (or mix 50-50 with spicy Italian sausage for a great flavor combination) shopping list
- 1 stick unsalted butter, cut into pieces shopping list
- 3 medium onions, chopped shopping list
- 4 large celery ribs, chopped shopping list
- 5 garlic cloves, minced shopping list
- 3-4 poblano peppers, roasted and peeled and seeded - cut into chunks shopping list
- 4 large eggs, lightly beaten shopping list
- 3/4 cup heavy cream, divided shopping list
- 1/2 cup homemade turkey giblet stock or reduced-sodium chicken broth shopping list
- 1 cup grated parmigiano-Reggiano (2 ounces) shopping list
- 1 cup grated asiago cheese (2 ounces) shopping list
- 1/3 cup chopped fresh sage shopping list
- 1/2 cup coarsely chopped flat-leaf parsley shopping list
How to make it
- 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.
People Who Like This Dish 10
The Cooklunasea Orlando, FL
The Rating12 people
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 anythi...morejuels in Clayton loved it
Hey, that's great. 5 from mecookingforfun in Marblehead loved it
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 beautifultrigger in loved it
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