Ingredients
- 1 (3/4- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
- 2 tablespoons olive oil, divided
- 2 lb sweet Italian sausage, casings removed, divided
- 1 stick unsalted butter, cut into pieces
- 3 medium onions, chopped
- 4 large celery ribs, chopped
- 5 garlic cloves, minced
- 4 large eggs, lightly beaten
- 3/4 cup heavy cream, divided
- 1/2 cup turkey giblet stock or reduced-sodium chicken broth
- 1 cup grated Parmigiano-Reggiano (2 oz)
- 1/2 cup coarsely chopped flat-leaf parsley
Description
This Intense Base Is The Secret To The Full-bodied Richness Of The Stew.
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