Cheesy Sausage and Sage Stuffing

Ingredients

• •2 tablespoons unsalted butter, plus more
• •1 medium boule sourdough bread
• •2 tablespoons olive oil
• •1 pound Italian sausage
• •2 large onions
• •3 stalks celery
• •¼ cup sage
• •to taste salt and pepper
• •1 cup white wine
• •2 large eggs
• •1 cup chicken broth
• •2 cups half-and-half
• •1 pound aged cheddar
• •5 cups grated cheese
• •divided

Cooking Instructions

1. 1.

   Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.

   5 min

2. 2.

   Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.

   10 min

3. 3.

   Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.

   17 min

4. 4.

   Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .

   50 min

5. 5.

   Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.

   14 min

6. 6.

   Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.