ITALIAN BREAD & SAUSAGE STUFFING

ITALIAN BREAD & SAUSAGE STUFFING image

Number Of Ingredients 12

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14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
1/3 cup olive oil
2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
1 turkey liver, finely chopped (optional)
2 large yellow onions, cut into 1/4-inch dice
5 large ribs celery, cut into 1/4-inch dice
8 cloves garlic, finely chopped
1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
1 Tbs. dried sage
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup sweet Marsala wine

Steps:

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 min. Stir in the thyme, sage, salt, and pepper, cook 1 min., and then add the mixture to the cubed bread. With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It's unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 min. and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed. Makes 19 cups (12 - 14 lb Turkey) 9X13 inch dish