Best Italian Sausage And Parmesan Cheese Stuffing Recipes

Italian Sausage and Parmesan Cheese Stuffing image

Yield Makes 12 servings

Number Of Ingredients 16

12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves)
2 tablespoons olive oil
1 pound Italian sweet sausages, casings removed
8 ounces chicken livers, trimmed, coarsely chopped
3 cups chopped onions
1 cup chopped celery with leaves
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
1/2 cup dried currants
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 large eggs, beaten to blend
1 cup low-salt chicken broth

Steps:

Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

Italian Sausage and Parmesan Cheese Stuffing image

Provided by nsomniak6

Time 1h54m

Yield 12 serving(s)

Number Of Ingredients 16

12 cups white bread cubes (from crustless country-style white bread, 1/2-inch cubes from two 14.5-ounce loaves)
2 tablespoons olive oil
1 lb italian sweet sausage, casings removed
8 ounces chicken livers, trimmed, coarsely chopped
3 cups chopped onions
1 cup chopped celery & leaves
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated parmesan cheese
1/2 cup dried currant
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 large eggs, beaten to blend
1 cup low sodium chicken broth

Steps:

Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
Generously butter 13x9x2-inch glass baking dish.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
Add 1 tablespoon oil to same skillet.
Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
Mix eggs and broth into stuffing; transfer to baking dish.
Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

Nutrition Facts : Calories 185.5, Fat 9.8, SaturatedFat 3.6, Cholesterol 119.5, Sodium 574.5, Carbohydrate 10.5, Fiber 1.3, Sugar 6.1, Protein 14.7