Sausage Leek And Currant Stuffing Recipes

SAUSAGE, LEEK AND CURRANT STUFFING

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.

SAUSAGE, APPLE & LEEK STUFFING

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.

SAUSAGE, LEEK AND CURRANT STUFFING

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.