8 cups Italian bread or sour dough bread, broken into 1 inch cubes (leave out for 24 hours to make a little dried out)
4 large eggs, lightly beaten
3/4 cup heavy cream, divided
1/2 cup turkey or chicken broth (reduced sodium)
1 cup freshly grated Parmigiano-Reggiano cheese
Sage seasoning to taste
Poultry seasoning to taste
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Let's Make It
Preheat oven to 350 degrees F. Generously butter baking dish (4 qt shallow ceramic or glass baking dish (14x10x2 3/4 inches). Heat tablespoon oil in 12 inch heavy skillet over medium high heat until it shimmers, then cook half of sausage, stirring an breaking into small pieces until golden brown (around 6 minutes). Transfer into large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, and then cook onions, celery, garlic and 1/2 teaspoon each of salt and pepper, stirring occasionally until golden brown, 12 to 15 minutes. Add bread and sausage to vegetables. Whisk together eggs, 1/2 cup cream, turkey/chicken stock, cheese and seasonings, then stir into stuffing and cool completely.
Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill. Bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.