SAUSAGE, LEEK AND CURRANT STUFFING
Make and share this Sausage, Leek and Currant Stuffing recipe from Food.com.
Provided by tychus2001
Categories Healthy
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 385.2, Fat 12, SaturatedFat 3.4, Cholesterol 101.1, Sodium 798.4, Carbohydrate 55.1, Fiber 4.4, Sugar 16.1, Protein 16.1
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
SAUSAGE, LEEK AND CURRANT STUFFING
Categories Side Bake Christmas Thanksgiving Stuffing/Dressing Currant Poultry Sausage Leek Winter Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- 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 and cook until sausage is cooked through and leeks are tender, crumbling sausage with fork and stirring occasionally, 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.
SAUSAGE, APPLE & LEEK STUFFING
This is a delicious, moist, indulgent stuffing with a great combination of flavors. It came from the November 29, 2010 issue of Family Circle magazine.
Provided by Lisa in Acworth
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
- Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
- Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
- Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
- Add to sausage.
- Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
- Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.
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