Cheesy Sausage and Sage Stuffing

bonappetit.com

Francine Raften

2 tablespoons unsalted butter, plus more

1 medium boule sourdough, cut into 1-inch pieces (9 to 10 cups), dried out overnight

2 tablespoons olive oil

1 pound sweet or spicy Italian sausage, casings removed

2 large onions, finely chopped

3 celery stalks, chopped

¼ cup finely chopped sage

Kosher salt, freshly ground pepper

1 cup dry white wine

2 large eggs, beaten to blend

1 cup low-sodium chicken broth

2 cups half-and-half

1 pound aged cheddar, grated (about 5 cups), divided

Directions at bonappetit.com

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