ITALIAN PARMESAN CHEESE STUFFING

ITALIAN PARMESAN CHEESE STUFFING image

Yield Makes 12 servings

Number Of Ingredients 15

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12 cups 1/2-inch cubes country-style bread (two 14.5-ounce or 400g loaves)
1/4 cup butter
1 turkey liver, finely chopped in cubes
4 cups (3-4 large, 2 lbs) chopped yellow onions
1 cup (2-3 ribs) chopped celery with leaves
1 tablespoon chopped fresh thyme
2 teaspoons (8 leaves) chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3 large eggs, beaten to blend
1/2 cup butter, mealted
1 1/2 cups 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 1/4 cup butter in heavy large skillet over medium-low heat. Add liver and sauté 2 minutes. Add onions, celery, thyme and sage; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in parmesan, parsley, salt, and pepper. Mix butter, eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover, bake until top begins to brown, about 20 minutes more.