Italian Stuffing with Sausage and Parmesan

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, cored, seeded, and chopped
2 garlic cloves, minced
1 pound sweet or hot Italian sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon crushed hot red pepper flakes
12 ounces day-old crusty Italian bread, cut into 1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese
8 tablespoons (1 stick) unsalted butter, melted
½ cup dry white wine
1½ cups Homemade Turkey Stock 101 or canned reduced-sodium chicken broth, as needed

There’s nothing subtle about this stuffing—Italian sausage, red bell pepper, Parmesan cheese, and lots of herbs give a zesty Mediterranean flavor.

In a large skillet, heat the oil over medium heat. Add the onion, celery, red bell peppers, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the sausage with a spoon, until it loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and hot red pepper flakes. Transfer to a large bowl.
Add the bread and Parmesan and mix well. Stir in the butter, wine, and enough of the stock to moisten the dressing, about 1 cup. Use as a stuffing. Or place in a buttered baking dish, drizzle with an additional ½ cup of stock, cover, and bake as a side dish.