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Sausage, Leek and Currant Stuffing

1 1/2 lb Unsliced egg bread; cut into 1-inch cubes (about 17 cups)
2 tb Olive oil
6 c Sliced leeks; (white and pale green parts only, from about 6 leeks)
1 lb Italian turkey sausage; casing removed
2 c Chopped celery
1 tb Sugar
1 tb Dried thyme; crumbled
3/4 ts Dried rubbed sage
1 c Dried currants
2 Eggs; beaten to blend


Preheat oven to 350F. 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.


Serves 10.



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