MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheesy Sausage & Sage Stuffing
 Categories: Pork, Breads, Herbs, Cheese, Dairy
      Yield: 12 Servings
 
      2 tb Unsalted butter; plus more
      1 md Boule sourdough;
           - in 1" pieces,
           - dried out overnight
      2 tb Olive oil
      1 lb Italian sausage;
           - sweet or hot
      2 lg Onions; fine chopped
      3    Celery ribs; chopped
    1/4 c  Sage; fine chopped
           Salt & fresh ground pepper
      1 c  Dry white wine
      2 lg Eggs; beaten to blend
      1 c  Chicken broth
      2 c  Half & half
      1 lb Aged cheddar;
           - grated, divided
 
  Set oven to 300°F/150°C.
  
  Butter a shallow 13x9" baking dish and a large piece of foil. Place
  9 cups bread in a large bowl.
  
  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 to 10 minutes. Transfer
  to bowl with bread.
  
  Place onions, celery, sage, and 2 tb butter in same skillet; season
  with salt & pepper. Cook, stirring often, until onions are golden
  brown and soft, 10 to 12 minutes. Add wine and cook, stirring
  occasionally, until almost completely evaporated, about 5 minutes;
  scrape into bowl with bread and sausage.
  
  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 & 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 to 50 minutes.
  
  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.
  
  Do Ahead:

  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.
  
  Recipe by Claire Saffitz
  
  Recipe FROM: Bon Appétit, Nov 2016
  
  Formatted by: Dave Drum, November 21, 2017
  
  Uncle Dirty Dave's Archives
 
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