A special show the night before Thanksgiving, featuring guest label artist Jordyn Guerra, Eric’s Italian father’s sausage stuffing recipe and our 2016 SHADES OF BLUE Sonoma County Malbec tasting.
Guerra Family Italian Sausage Stuffing
Ingredients:
* 1½ 1-lb round Italian loaf, cut into 1-inch cubes (~8 cups)
* 2 tablespoons olive oil, divided
* 2½-3lbs sweet Italian sausage, casings removed
* 1 stick unsalted butter, cut into pieces
* 1 can black olives, chopped
* ½ -⅔ medium onion, chopped
* 5 large celery ribs, chopped
* 5 garlic cloves, minced
* 4 large eggs, beaten
* ¾ cup heavy cream
* ½ cup turkey giblet stock or reduced-sodium chicken broth
* 1½ cup grated Parmigiano-Reggiano
Directions:
1. Preheat oven to 350°F with rack in middle. Generously butter baking dish.
2. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes… OR let bread stay out overnight.
3. Heat oven to 425.
4. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook sausage till brown. Using slotted spoon, transferring to large bowl.
5. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes.
6. Along with olives and bread, pour into sausage.
7. Whisk together eggs, ½ cup cream, turkey stock and cheese then stir into stuffing.
8. Covered tightly with foil and bake until hot throughout, about 20 minutes. Remove foil and continue to bake 15 mores mins for crusty top