Ingredients
12
cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves)
1
pound Italian sweet sausages, casings removed
8
ounces chicken livers, trimmed, coarsely chopped
1
cup chopped celery with leaves
1
tbsp chopped fresh thyme
1
tsp chopped fresh rosemary
1
cup coarsely grated Parmesan cheese
1/4
cup chopped fresh Italian parsley
1
tsp coarsely ground black pepper
2
large eggs, beaten to blend
1
cup low-salt chicken broth
Directions
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.
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.)
3.
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.
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