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Multigrain Bread Stuffing with Sausage and Herbs

Multigrain Bread Stuffing with Sausage and Herbs
Recipe Date:
November 2, 2014
Serving Size:
12
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 4 tbsps unsalted butter, plus more for greasing
  • 1 1/4 lbs soft multigrain bread, cut into 1-inch pieces
  • 2 tbsps extra-virgin olive oil
  • 1 lb 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 tbsp finely chopped sage
  • 1 tbsp finely chopped thyme
  • 1/2 tsp crushed red pepper
  • 1/2 cup 2013 Fizze Rosé
  • 4 large eggs
  • 2 1/2 cups chicken stock or low-sodium broth
  • 1/2 tsp black pepper
  • 1 cup coarsely chopped flat-leaf parsley
Directions
  1. 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.
     
  2. 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.
     
  3. 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
     
  4. 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.
     
  5. Transfer the stuffing to the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
     
  6. 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.
     
  7. MAKE AHEAD The unbaked stuffing can be refrigerated overnight.

*recipe from foodandwine.com