Directions

1. Heat oven to 350F.
2. Heat a large skillet over medium heat. Add the olive oil and then the diced sausage. Cook until the sausage has browned, about 10 minutes. Remove the sausage and drain the cooking fat.
3. In the same pan, add the butter and the diced onions and celery. Cook over medium heat until the vegetables are just translucent, about 5 minutes. Add the white wine to the pan to deglaze, then add the chopped thyme and sage. Keep cooking until most of the white wine has reduce.
4. Set the cooked vegetables aside.
5. In a large mixing bowl, add the eggs, chicken stock, and heavy cream and whisk thoroughly. Add at least 1 tablespoon of kosher salt and the ground black pepper. Then add the diced bread, and let soak for at least 5 minutes. Once the bread is somewhat soggy, add half the grated cheese and the cooked vegetables and combine.
6. Pour the stuffing mixture into a medium casserole dish and cover with the remaining grated cheese. Cover the dish with tin foil. Bake in the oven, covered, for 30 minutes. Once cooked through, remove tin foil and broil the stuffing until the cheese has browned and bubbling.
7. Serve immediately after.