SAUSAGE STUFFING WITH CARAMELIZED LEEK AND SAGE RECIPE
Give your Thanksgiving feast just a little bit more flavor with this phenomenal sausage stuffing recipe that has caramelized leeks, carrots, celery, & sage.
Provided by Dolores James
Categories Stuffing
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Cook sausage in large sauté pan over medium heat until browned
- Remove pan from heat and set aside, saving the sausage fat
- Remove sausage with a slotted spoon
- Cut into 1/4-inch pieces
- Set aside
- Place pan back on the stove over medium heat
- Add chopped fennel, carrots, celery, leeks, onion, and garlic
- Sauté about 10 minutes
- In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste
- Thoroughly mix in eggs
- Slowly add just enough chicken stock until mixture is moist
- Add salt and pepper to taste
- Place in a large gratin dish
- Cover with foil and bake for 30 minutes in a preheated 350°F oven
- Uncover and bake until browned
Nutrition Facts : Carbohydrate 83.06g, Cholesterol 166.50mg, Fat 15.14g, Fiber 5.25g, Protein 23.13g, SaturatedFat 4.60g, ServingSize 8.00 Person, Sodium 1,023.80mg, Sugar 0.00, UnsaturatedFat 6.37g
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
- Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
- Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
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 STUFFING WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories casseroles, side dish
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
- Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 82 grams, Fat 25 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1387 milligrams, Sugar 19 grams, TransFat 0 grams
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