Sausage, Leek and Currant Stuffing

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READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs egg bread, cut into 1-inch cubes (about 17 cups)
  • 2
    tablespoons olive oil
  • 6
    cups leeks, sliced (white-lt. green part only, or about 6 leeks)
  • 1
    lb Italian turkey sausage, casing removed
  • 2
    cups celery, chopped
  • 1
    tablespoon sugar
  • 1
    tablespoon dried thyme, crumbled
  • 34
  • 2
    eggs, beaten to blend
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DIRECTIONS

  • Preheat oven to 350°F
  • Arrange bread cubes on 2 heavy large baking sheets.
  • Bake until slightly dry, about 10 minutes.
  • Cool completely.
  • Heat oil in heavy large Dutch oven over medium-high heat.
  • Add leeks, sausage, celery, sugar, thyme and sage.
  • Season with salt and pepper.
  • Cook until sausage is cooked through and leeks are tender, about 10 minutes.
  • Transfer mixture to large bowl.
  • Cool slightly. Add bread cubes and currants to sausage mixture and toss to combine.
  • Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Stir beaten eggs into stuffing.
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