Multigrain Bread Stuffing with Sausage and Herbs
November 2, 2014
- 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
- 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.
*recipe from foodandwine.com