Italian Sausage And Bread Stuffing
From lunasea 16 years ago
- 80 minutes to make
- Serves 8
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 is a little more rich, rustic, and intense than you remember. Read more Adapted from Gourmet. Enjoy my friends. **NOTE: The prep time does not include chilling time. See less
Ingredients
- 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.
All mixed up.
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Ready for the oven.
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My dessert choice - more stuffing.
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The Rating
Reviewed by 12 people-
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 sm...more
jimrug1
in Peoria loved it
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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
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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oooooh Miss Vickie, that sounds perfect for a "stuffing hog" like me! It's my favorite part of the Thanksgiving meal. High 5
greekgirrrl
in Long Island loved it
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