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STUFFING - Multigrain Bread Stuffing with Sausage and Herbs
Nb persons: 12
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| Multigrain Bread Stuffing with Sausage and Herbs •F&W •STAFF-FAVORITE This is the perfect stuffing—moist in the middle and crisp on the top. Two bonuses: It's made with healthy multigrain bread and can be assembled one day ahead. | |
| 4 tablespoons | unsalted butter, plus more for greasing |
| 1 1/4 pounds | soft multigrain bread, cut into 1-inch pieces |
| 2 tablespoons | extra-virgin olive oil |
| 1 pound | sweet Italian sausage, casings removed |
| 2 cups | finely chopped onion, (1 medium onion) |
| 1 cup | finely diced celery, (2 large ribs) |
| Kosher salt | |
| 2 | garlic cloves, minced |
| 1 tablespoon | finely chopped sage |
| 1 tablespoon | finely chopped thyme |
| 1/2 teaspoon | crushed red pepper |
| 1/2 cup | dry white wine |
| 4 large | eggs |
| 2 1/2 cups | chicken stock or low-sodium broth |
| 1/2 teaspoon | black pepper |
| 1 cup | coarsely chopped flat-leaf parsley |
Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
In a large skillet, heat the olive oil until shimmering. Add the Italian sausage and cook over moderately high heat, breaking up the meat with the back of a spoon, until browned and just cooked through, about 7 minutes. Scrape the sausage and any fat into the bowl with the bread.
In the same skillet, melt the 4 tablespoons of butter. Add the onion, celery and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until the onion and celery are softened and just starting to brown, about 8 minutes. Stir in the garlic, sage, thyme and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the white wine and simmer until nearly absorbed, about 2 minutes. Scrape the vegetables into the bowl with the bread and sausage.
In a medium bowl, beat the eggs with 1 1/2 teaspoons of salt and the stock and black pepper. Pour over the bread, add the parsley and toss thoroughly until the bread soaks up all of the liquid.
Transfer the stuffing to the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°. Bake the stuffing for 30 minutes. Uncover and bake for 30 minutes longer, until the top is lightly golden and crisp. Serve the stuffing hot or warm.
MAKE AHEAD The unbaked stuffing can be refrigerated overnight.
PUBLISHED NOVEMBER 2014
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