Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra flavorful and well-seasoned. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

　　

Ingredients

8 servings

　　2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)

　　2 tablespoons extra-virgin olive oil, divided

　　1/2 pound hot or sweet Italian sausage, casings removed

　　1 medium onion, chopped

　　8 ounces wild mushrooms, cut into large pieces

　　2 tablespoons finely chopped sage

　　1 cup dry white wine

　　2 large eggs

　　1 1/4 cups low-sodium chicken broth

　　1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)

　　1 tablespoon Dijon mustard

　　1 1/4 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　

Step 1

Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.

　　

Step 2

Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.

　　

Step 3

Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.

　　

Step 4

Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

　　Cooks' Note

　　Demi baguettes are preferred for this recipe because they're wider than standard baguettes, yielding a better bread-to-crust ratio. If you can't find demi baguettes, you can use one white baguette that weighs about 10 1/2 ounces.