Pairs perfectly with our 2015 Sunstone Mason Cuvée
“Rich, stewed black fruits with accents of oak, earth and grilled meat. A hearty, fruit-forward wine with plenty of tannin and terroir.”
- 1 round Italian loaf, cut into 1 inch cubes (about 8 cups)
- 2 tablespoons extra virgin olive oil
- 2 pounds sweet (or spicy) Italian sausage, casings removed
- 1 stick unsalted butter, cut into cubes
- 3 medium yellow onions, chopped
- 4 large celery ribs, chopped
- 6 cloves of garlic, minced
- 4 large eggs, beaten
- 1 cup heavy cream
- ½ cup turkey (or chicken) stock
- 1 cup Parmigiano-Reggiano, grated
- ½ cup coarsely chopped flat-leaf parsley
- 2 teaspoons fresh thyme, chopped
Preheat oven to 350˚F with rack in middle. Generously butter a glass or ceramic baking dish. You can rub it with a clove of garlic if desired.
Put bread on a sheet pan and bake until just dried out, about 10 minutes.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers, then cook half of the sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a napkin-lined plate to drain.
Pour off the fat from the skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook the onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, about 12-15 minutes. Add vegetables and bread to sausage.
Whisk together eggs, ½ cup of cream, turkey stock, cheese, parsley and thyme, then stir into stuffing and cool completely, about 30 minutes. Drizzle remaining ¼ cup of cream over, cover and stuffing with foil and chill.
1 hour before dinner starts, bring dish of stuffing to room temperature. When your turkey is done and out of the oven, increase temperature of oven 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 another 15 minutes longer.