Karen Rankin's Italian Sausage Dressing with Marsala-Mushroom Gravy

Preheat oven to 375°F. Lightly spray a 13- x 9-inch baking pan with cooking spray.

Place bread cubes on a large rimmed baking sheet. Bake in preheated oven 25 minutes, stirring halfway through to toast bread cubes evenly. They should be crispy on the outside and semi-tender on the inside. 

Meanwhile, heat a large skillet over medium-high. Add sausage. Cook, stirring often with a wooden spoon or spatula to break into small pieces, until it begins to brown and is cooked through, 7 to 9 minutes. Remove from skillet with a slotted spoon; place in a large bowl, reserving drippings in skillet. 

Add ½ cup of the butter to drippings in skillet; cook over medium-high until butter melts. Add sweet onion, celery, 2 tablespoons of the thyme, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring often, until vegetables are softened, 6 to 8 minutes. Add vegetable mixture to bowl with sausage. Add toasted bread cubes to sausage mixture; stir to blend ingredients.

Whisk eggs in a medium bowl until smooth. Add parsley and 5 cups of the stock to eggs; whisk to combine. Pour egg mixture over sausage-and-bread mixture in bowl. Stir with hands or a wooden spoon, gently turning mixture over until ingredients are well combined. Let stand until liquid is absorbed, about 30 minutes, stirring 2 or 3 times. Spoon dressing mixture into prepared baking pan, pressing lightly to pack into pan. Melt 2 tablespoons of the butter, and drizzle over top of dressing mixture. Bake in preheated oven until top is golden brown and dressing is moist but not wet in the center, 50 to 55 minutes. Let dressing stand 5 to 6 minutes before serving. 

To make gravy, heat remaining 4 tablespoons butter in a large saucepan over medium-high. Add mushrooms, shallot, and remaining 1 teaspoon salt and ½ teaspoon pepper to saucepan. Cook, stirring often, until mushrooms are golden brown and most of the liquid has evaporated, 8 to 10 minutes. Add flour, stirring to incorporate completely. Add Marsala, stirring until alcohol evaporates and a thick paste forms on mushrooms. Add remaining 3 cups stock, stirring until mixture comes to a boil and liquid thickens, 4 to 6 minutes. Stir in heavy whipping cream and remaining 1 tablespoon thyme. Remove from heat. Serve gravy with dressing.