Italian Sausage and Bread Stuffing

Ingredients for Italian Sausage and Bread Stuffing

• 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (1925ml )

• 2 tablespoons olive oil, divided

• 900g sweet Italian sausage, casings removed, divided

• 1 stick unsalted butter, cut into pieces

• 3 medium onions, chopped

• 4 large celery ribs, chopped

• 5 garlic cloves, minced

• 4 large eggs, lightly beaten

• 180ml double cream, divided

• 120ml turkey giblet stock or reduced-sodium chicken broth

• 240ml grated Parmigiano-Reggiano (60g)

• 1/2 cup coarsely chopped flat-leaf parsley

• 4-qt shallow ceramic or glass baking dish

Preheat oven to 177°C with rack in middle. Generously butter 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, and 1/2 teaspoons 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, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 1200ml stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 60ml 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 218°C 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.

Cooks' Note: 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. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.