Italian Sausage And Parmesan Cheese Stuffing

• 12 cups white bread cubes (from crustless country-style white bread, 1/2-inch cubes from two 14.5-ounce loaves)
• 2 tablespoons olive oil
• 1 lb italian sweet sausage, casings removed
• 8 ounces chicken livers, trimmed, coarsely chopped
• 3 cups chopped onions
• 1 cup chopped celery & leaves
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1 cup coarsely grated parmesan cheese
• 1/2 cup dried currant
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 2 large eggs, beaten to blend
• 1 cup low sodium chicken broth

1. Preheat oven to 350u0b0F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
2. Generously butter 13x9x2-inch glass baking dish.
3. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and saute 5 minutes, breaking up with back of fork. Add chicken livers; saute just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
4. Add 1 tablespoon oil to same skillet.
5. Add onions and next 4 ingredients; saute until onions and celery are tender but not brown, about 10 minutes.
6. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
7. Mix eggs and broth into stuffing; transfer to baking dish.
8. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

white bread, olive oil, italian sweet sausage, chicken livers, onions, celery, thyme, fresh sage, rosemary, parmesan cheese, currant, fresh italian parsley, salt, fresh coarse ground black pepper, eggs, chicken broth

Taken from www.food.com/recipe/italian-sausage-and-parmesan-cheese-stuffing-202254 (may not work)