ITALIAN SAUSAGE AND BREAD STUFFING
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Categories Gourmet Thanksgiving Side Stuffing/Dressing Sausage Bread Pork Parmesan Bake Christmas Fall Winter Peanut Free Tree Nut Free Soy Free
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F 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 ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ 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.
- 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).
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Mindi Jo Seppie
[email protected]This is my go-to stuffing recipe. It's always a crowd-pleaser.
Glenn Gipson
[email protected]I made this stuffing for a potluck and it was a hit! Everyone loved it.
Chukwudubem Daniel Elijah
[email protected]I followed the recipe exactly and my stuffing turned out great! It was moist and flavorful, and the sausage added a nice touch.
Just Alone
[email protected]This stuffing is a bit bland for my taste. I would add more herbs and spices next time.
Bernice Baldacchino
[email protected]The sausage in this stuffing is a bit too spicy for me. I would use a milder sausage next time.
Hassan Ihlas
[email protected]This stuffing is a bit too dry for my taste. I would add more broth or milk to the mixture next time.
M Razman
[email protected]I'm not a fan of Italian sausage, but I still enjoyed this stuffing. The bread and vegetables were well-seasoned and the overall flavor was great.
shiraz Waris
[email protected]This stuffing is so flavorful and moist. It's the perfect comfort food for a cold winter day.
zoe zoe
[email protected]I love how easy this stuffing is to make. I can have it ready in no time, which is perfect for busy weeknights.
Unity Comedy
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser. It's the perfect side dish for any holiday meal.
Lemon bleach
[email protected]This stuffing is a must-try for any Thanksgiving or Christmas dinner. It's sure to be a hit with everyone at the table.
Ab Sattar Ab Sattar
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so delicious and I can't wait to make it again.
qimxv
[email protected]This is the best stuffing recipe I've ever tried. It's so easy to make and it always turns out perfect.
Shekinah Debaudin
[email protected]I made this stuffing for my family's Christmas dinner and it was a huge hit! Everyone loved it.
Prince nayme143
[email protected]This stuffing is amazing! It's so flavorful and moist, and it perfectly complements the turkey. I'll definitely be making this again next year.