Incorporate your favorite flavored bread (black pepper-and-cheese bread, rosemary-black pepper focaccia, or French baguette) into this tasty Italian Sausage Stuffing.
1 1/2 (16-ounce) loaves black pepper-and-cheese bread, rosemary-black pepper focaccia, or French baguette, cubed
12 ounces sweet Italian sausage, casing removed
1 onion, chopped
4 celery ribs, chopped
3 garlic cloves, minced
1 1/2 cups turkey stock or chicken stock
2 teaspoons poultry seasoning
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup half-and-half
How to Make It
Preheat oven to 375°. Arrange bread in a single layer on a baking sheet. Bake 10 minutes or until lightly browned.
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion, celery, and garlic; sauté 5 minutes or until tender. Add stock, stirring to loosen browned bits from pan.
Combine bread, sausage mixture, poultry seasoning, and next 3 ingredients in a large bowl, tossing to combine. Whisk together eggs and half-and-half, and fold into stuffing.
Spoon stuffing into a lightly greased 13- x 9-inch baking pan; cover with foil, and bake 20 minutes. Uncover, and bake 10 more minutes or until golden brown.