Italian Sausage and Parmesan Cheese Stuffing

Ingredients

• 12 cups white bread cubes (from crustless country-style white bread, 1/2-inch cubes from two 14.5-ounce loaves)
• 2 tablespoons olive oil
• 1 lb italian sweet sausage, casings removed
• 8 ounces chicken livers, trimmed, coarsely chopped
• 3 cups chopped onions
• 1 cup chopped celery & 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 currant
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 2 large eggs, beaten to blend
• 1 cup low sodium chicken broth

Directions

1. 1

   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.

2. 2

   Generously butter 13x9x2-inch glass baking dish.

3. 3

   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.

4. 4

   Add 1 tablespoon oil to same skillet.

5. 5

   Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.

6. 6

   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.).

7. 7

   Mix eggs and broth into stuffing; transfer to baking dish.

8. 8

   Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.