Italian Sausage And Bread Stuffing
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil (divided)3 medium
Onion (chopped)4 large
Egg (lightly beaten)3 cup
Heavy Cream (divided)Directions:
1
Preheat oven to 350°F with rack in middle
2
Generously butter baking dish
3
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes
4
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
5
Transfer with a slotted spoon to a large bowl
6
Brown remaining sausage in remaining tablespoon oil, transferring to bowl
7
Pour off fat from skillet and wipe clean
8
Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes
9
Add vegetables and bread to sausage
10
Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes
11
Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream
12
Cover stuffing and chill
13
About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature
14
When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes
15
Remove foil and bake until top is golden and crisp, about 15 minutes more
16
Preheat oven to 350°F with rack in middle
17
Generously butter baking dish
18
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes
19
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
20
Transfer with a slotted spoon to a large bowl
21
Brown remaining sausage in remaining tablespoon oil, transferring to bowl
22
Pour off fat from skillet and wipe clean
23
Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes
24
Add vegetables and bread to sausage
25
Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes
26
Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream
27
Cover stuffing and chill
28
About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature
29
When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes
30
Remove foil and bake until top is golden and crisp, about 15 minutes more