Prosciutto-Bread Stuffing With Sausage

This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish.

Yield: MAKES 17 TO 18 CUPS
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • Two 1-pound loaves of prosciutto bread, cut into 3/4-inch dice
  • 1/4 cup extra-virgin olive oil
  • 3/4 pound sweet Italian sausages, casings removed
  • 4 ounces sliced lean pancetta, finely chopped
  • 1 pound leeks, white and tender green parts, sliced crosswise 1/4 inch thick
  • 1 celery rib, finely chopped, plus 1 tablespoon finely chopped celery leaves
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted

Preparation

  1. 1. Preheat the oven to 325°. Lightly butter a 9-by-13-inch glass baking dish. Spread the bread on 2 large, rimmed baking sheets and bake for 30 minutes, stirring twice, until crisp and golden.
  2. 2. Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, breaking it up as you stir, until cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage meat to a large bowl and let cool.
  3. 3. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the pancetta and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the leeks and chopped celery rib and cook, stirring frequently, until the leeks are softened and golden, 8 to 9 minutes. Spoon off as much fat from the pan as possible. Add the leeks to the sausage meat along with the parsley and celery leaves and let cool.
  4. 4. Add the toasted prosciutto bread and all but 2 tablespoons of the Parmesan to the bowl and toss very well. Mix in the stock, season with salt and pepper and spoon the stuffing into the baking dish. Brush with the melted butter. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top and cover with foil.
  5. 5. Preheat the oven to 375°. Bake the stuffing for 45 minutes, or until heated through and lightly browned on the bottom. Remove the foil and bake for about 20 minutes longer, until the top is golden and crisp. Serve hot.
  6. Make Ahead: The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Bring to room temperature before baking.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Prosciutto-Bread Stuffing With Sausage Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy