- 12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves)
- 2 tablespoons olive oil
- 1 pound Italian sweet sausages, casings removed
- 8 ounces chicken livers, trimmed, coarsely chopped
- 3 cups chopped onions
- 1 cup chopped celery with 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 currants
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 2 large eggs, beaten to blend
- 1 cup low-salt chicken broth
- Preheat oven to 350°F. 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.
- Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. 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.)
- Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.