12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves)
2 tablespoons olive oil
1 pound Italian sweet sausages, casings removed
8 ounces chicken livers, trimmed, coarsely chopped
3 cups chopped onions
1 cup chopped celery with leaves
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
1/2 cup dried currants
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 large eggs, beaten to blend
1 cup low-salt chicken broth
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 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
Makes 12 servings.
From Bon Appétit | November 2003
Photography by Jebb
1 box (16 oz.) focaccia stuffing
4 Tbs. (1/2 stick) unsalted butter
2 yellow onions, diced
4 celery stalks, diced
1 large fennel bulb, trimmed and diced
1/2 cup white wine
2 cups prepared French chestnuts, roughly chopped
Salt and freshly ground pepper, to taste
1 1/4 lb. mild Italian sausage, casings removed
6 Tbs. chopped fresh flat-leaf parsley
3 to 3 1/4 cups chicken stock, warmed, plus more as needed
Preheat an oven to 375°F. Butter a 3 1/2- to 4-quart casserole dish.
Put the focaccia stuffing in a large bowl. Set aside.
In a large sauté pan over medium-high heat, melt the butter. Add the onions, celery and fennel and sauté, stirring occasionally, until soft and translucent, 3 to 5 minutes. Add the wine and cook, stirring to scrape up the browned bits, until most of the liquid has evaporated, about 3 minutes. Add the chestnuts and cook, stirring frequently, for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the onion mixture to the bowl with the focaccia stuffing.
Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with the focaccia stuffing. Add the parsley to the bowl and stir to combine. Stir in 3 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed and season with salt and pepper.
Transfer the dressing to the prepared casserole dish, cover with a piece of buttered aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden and crispy, 15 to 20 minutes more.
Serves 10 to 12.
From Williams-Sonoma Kitchen
Photography by 46137