SAUSAGE DRESSING

Sausage Dressing 

YIELD8 servings ACTIVE TIME45 min TOTAL TIME2 1/4 hr

INGREDIENTS

• 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
• 2 tablespoons olive oil, divided
• 2 pounds sweet Italian sausage, casings removed, divided
• 1 stick unsalted butter, cut into pieces
• 3 medium onions, chopped
• 4 large celery ribs, chopped
• 5 garlic cloves, minced
• 4 large eggs, lightly beaten
• 3/4 cup heavy cream, divided
• 1/2 cup turkey giblet stockor reduced-sodium chicken broth
• 1 cup grated Parmigiano-Reggiano(2 ounces)
• 1/2 cup coarsely chopped flat-leaf parsley
• Special Equipment
• 4-qt shallow ceramic or glass baking dish (14x10x2 3/4 inches)

PREPARATION

• Preheat oven to 350°F with rack in middle. Generously butter baking dish.
• Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
• Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
• Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.
• About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Cooks' Note

· Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.

· Stuffing can be prepared (but not baked) 4 hours before roasting turkey.

· If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).