I want to say that this is just a Thanksgiving recipe but that'd be a lie. Stuffing or dressing (however you like to prepare it) is something we should eat year round. I mean, look at the ingredients? Why not? "Stuffing Year Round" will be one of my many food-related platforms during my 2046 presidential run.
Yields
10-12 cups
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 stalks celery & leaves, chopped
2 medium red bell peppers, cored, seeded and chopped
2 garlic cloves, minced
1 lb hot Italian sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon Aleppo pepper (or sub red chili flakes)
12 ounces Italian bread, about one loaf, ut into 1-inch cubes ( about 7 cups)(If bread is fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.)
1 cup parmesan cheese, grated
1/2 cup butter, melted
1/2 cup dry white wine
1 1/2 cups turkey broth or 1 1/2 cups reduced-sodium chicken broth
Method
In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Sauté, stirring often, until softened, about 5 minutes.
Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes.
Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup.
If you are just making a dressing (as in not stuffing the turkey), place in a buttered baking dish, add another 1/2 cup of broth, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10-15 minutes to form a crust.