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Ingredients
- 1 1/4 lb. slightly stale Italian bread, like ciabatta, cut into 1/2 to 3/4 inch cubes (to yield about 12 cups)
- 1/3 cup olive oil
- 1 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
- 2 cups 1/4 inch diced yellow onions
- 1 cup 1/4 inch diced celery
- 4 cloves garlic, finely chopped
- 1 1/2 tsp. dried sage leaves
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup sweet Marsala wine
Details
Servings 8
Preparation
Step 1
Heat the oven to 350 degrees. Oil a 9x13 inch 3-qt.) baking dish. Pile the bread cubes into a very large bowl and set aside. Set a 10-inch saute pan over medium heat and add the olive oil and sausage. Cook, breaking up the sausage with a wooden spoon or spatula into 1/2 inch to 1 inch bits, until browned on all sides, 5 to 7 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread. Raise the heat under the pan to medium high, add the onions, celery, and garlic, and saute until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt and pepper, cook for 1 minute, and then add the mixture to the cubed bread.
With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine may sputter. Set the pan over medium-high heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well comvined. Taste and add salt and pepper if needed. Spread the mixture int he baking dish, cover tightly with foil, and bake for 20 minutes. remove the foil and continue to bake until the top is lightly browned and crisped, about 15 minutes.
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