Recipes and Cooking Parmesan Cheese and Italian Sausage Stuffing 4.4 (7) Add your rating & review Take a break from ordinary stuffing and try this spicy Italian version. It's great with turkey or most any meat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 40 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Kritsada Panichgul Ingredients 6 cup ciabatta bread torn into bite-size pieces 12 ounce bulk mild Italian sausage 1 cup chopped onion ½ cup chopped celery 2 teaspoon snipped fresh thyme 1 teaspoon snipped fresh sage ½ teaspoon snipped fresh rosemary 2 tablespoon olive oil 1 egg, lightly beaten ½ cup shredded Parmigiano-Reggiano cheese (2 ounces) ¼ cup dried currants 2 tablespoon snipped fresh Italian ( flat-leaf) parsley ¼ teaspoon salt ¼ teaspoon ground black pepper ½ - ¾ cup chicken broth Grated Parmigiano-Reggiano cheese (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 384 Calories 21g Fat 34g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 384 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 63mg 21% Sodium 875mg 38% Total Carbohydrate 34g 12% Total Sugars 5g Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.