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 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, divided 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 degrees. 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 13-by-9-by-2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and saute 5 minutes, breaking up with back of fork and; saute just until sausages are cooked through, about 7 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; saute 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 wit 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes. Serves 12. Per serving: 352 calories; 13 g fat (4 g saturated fat; 33 percent calories from fat); 44 g carbohydrates; 56 mg cholesterol; 927 mg sodium; 15 g protein; 3 g fiber.
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