LEEK SAUSAGE STUFFING RECIPES

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SAUSAGE, APPLE & LEEK STUFFING RECIPE - FOOD.COM



Sausage, Apple & Leek Stuffing Recipe - Food.com image

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.

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 12

3/4 lb sausage, casing removed
2 tablespoons unsalted butter
3 leeks, trimmed, washed & cut in 1/2-inch moons
2 celery ribs, finely chopped
2 granny smith apples, cored, peeled & cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups cubed day-old white bread
1 1/2 cups low sodium chicken broth
1/2 cup half-and-half
1/4 cup chopped parsley

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.

Nutrition Facts : Calories 501.2, FatContent 20.6, SaturatedFatContent 7.9, CholesterolContent 37.9, SodiumContent 1007.8, CarbohydrateContent 64.4, FiberContent 4.4, SugarContent 10.6, ProteinContent 14.9

SAUSAGE STUFFING WITH LEEK AND SAGE RECIPE | RECIPES.NET



Sausage Stuffing with Leek and Sage Recipe | Recipes.net image

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

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 16

2 pkg breakfast sausage
1 cup finely chopped fennel
½ cup finely chopped carrots
½ cup finely chopped celery
½ cup finely chopped leeks
½ cup finely chopped onion
2 clove garlic
¼ raw foie gras
1 cup golden raisins
2 lbs Crusty French Bread
fresh thyme leaves
fresh sage leaves
toasted fennel seeds
6 large eggs
3 cups chicken stock
salt and freshly ground black pepper

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 : CarbohydrateContent 83.06g, CholesterolContent 166.50mg, FatContent 15.14g, FiberContent 5.25g, ProteinContent 23.13g, SaturatedFatContent 4.60g, ServingSize 8.00 Person, SodiumContent 1,023.80mg, SugarContent 0.00, UnsaturatedFatContent 6.37g

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