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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 10 oz pkg breakfast sausage
1 carrot in 1/4-inch dice (1/2 cup)
1 celery stalk in 1/4-inch dice (1/2 cup)
1 leek, white part only, washed and finely chopped (1/2 cup)
1 small onion, minced (1/2 cup)
2 cloves garlic, minced (2 tsp)
Salt and freshly ground black pepper
2 tbsp fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 lbs crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tbsp chopped thyme
1 tbsp chopped sage
Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Saute over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
Heat oven to 350. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sauteed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more. Serves 6-8
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SAUSAGE STUFFING WITH CARAMELIZED ONIONS
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 10 oz pkg breakfast sausage
1 carrot in 1/4-inch dice (1/2 cup)
1 celery stalk in 1/4-inch dice (1/2 cup)
1 leek, white part only, washed and finely chopped (1/2 cup)
1 small onion, minced (1/2 cup)
2 cloves garlic, minced (2 tsp)
Salt and freshly ground black pepper
2 tbsp fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 lbs crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tbsp chopped thyme
1 tbsp chopped sage
Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Saute over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
Heat oven to 350. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sauteed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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