Sausage, leek and currant stuffing

1 servings

Ingredients

Quantity Ingredient
1½ pounds Unsliced egg bread; cut into 1-inch
; cubes (about 17
; cups)
2 tablespoons Olive oil
6 cups Sliced leeks; (white and pale
; green parts only,
; from about 6 leeks)
1 pounds Italian turkey sausage; casing removed
2 cups Chopped celery
1 tablespoon Sugar
1 tablespoon Dried thyme; crumbled
¾ teaspoon Dried rubbed sage
1 cup Dried currants
2 Eggs; beaten to blend

Directions

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.

Bon Appetit December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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