Take a break from ordinary stuffing and try this spicy Italian version. It's great with turkey or most any meat.
Preheat oven to 350 degrees F. Generously grease a 2-quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until bread is dry, stirring once. Transfer to a very large bowl; set aside.
In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. Transfer sausage to the bowl.
In the same skillet, cook onion, celery, thyme, sage, and rosemary in hot oil over medium-high heat until onion and celery are tender. Transfer onion mixture to the bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt, and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine.
Transfer bread mixture to the prepared baking dish.* Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings.
Or use the bread mixture to stuff a 10- to 12-pound turkey before roasting.