Instructions

1. Preheat oven to 300F.
2. Heat oil in a large skillet over medium-high heat. Cook sausage, stirring occasionally and breaking it into small pieces with a wooden spoon, for seven to ten minutes or until browned and cooked through.
3. Once the sausage is cooked, use a slotted spoon to transfer it to a large bowl.
4. Add two tablespoons of butter to the skillet and allow it to melt, swirling the skillet to mix it into the sausage fat. Add the onions, celery, sage, salt and pepper to the same skillet. Cook, stirring often, for 10 to 12 minutes or until the onions are soft and golden brown.
5. Add wine and cook, stirring occasionally, for about five minutes or until the wine is almost completely evaporated. Pour the ingredients in the skillet into the bowl with the sausage.
6. In a medium-sized bowl, whisk eggs and chicken broth until smooth.
7. Add the bread to the sausage mixture and stir gently. Pour the egg mixture over the bread mixture and toss to combine. Add the half-and-half and three cups of cheese. Toss to combine well.
8. Using the remaining two tablespoons of butter, rub 1-1/2 tablespoons into the bottom and sides of a shallow 9x13-inch baking dish, and rub 1/2 tablespoon on one side of a large piece of foil.
9. Transfer the stuffing to the buttered baking dish, and cover with foil, buttered side down.
10. Bake for 40 to 50 minutes or until a paring knife inserted into the center comes out clean. Remove from oven.
11. Turn oven to broil.  
12. Uncover the stuffing and top with the remaining two cups of cheese.
13. Broil until top is golden and bubbling, about four minutes. Allow the stuffing to sit at least ten minutes.
14. Garnish with fresh parsley and serve hot.