CHEESE STUFFING RECIPE RECIPES

Steps:

• Preheat oven to 300°F. 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, 7–10 minutes. Transfer to bowl with bread.
• Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 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 and 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, 40–50 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.
• 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.

Steps:

• Heat oven to 375 degrees F. Oil a 9- by 13-inch baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes, stirring halfway through cooking. Meanwhile, heat 3 tablespoon oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally for 12 minutes. Add the celery and carrots and cook uncovered, stirring occasionally, until the vegetables are tender, 12 to 15 minutes more. Stir in the parsley and cook for 1 minute. Remove from heat and stir in the dill. Pour the broth over the toasted bread and toss until the broth is absorbed. Fold in the eggs. Add the vegetable mixture and toss to combine, then fold in the cheese. Transfer the mixture to the prepared baking dish and refrigerate for up to 1 day. Bring the stuffing to room temperature, cover with nonstick or oiled foil and bake for 10 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 minutes more.