You may also like
Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 1 1/2 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 pound Italian turkey sausage, casing removed
- 2 cups chopped celery
- 1 tablespoon sugar
- 1 tablespoon dried thyme, crumbled
- 3/4 teaspoon dried rubbed sage
- 1 cup dried currants
- 2 eggs, beaten to blend
Method
- 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.
