pat's Recipe

Sausage Stuffing

Category: Stuffing

1/4 cup extra-virgin olive oil
2 large onions, chopped (6 cups)
4 leeks, white and pale green parts only,
finely chopped and rinsed well (5 cups)
1 bunch celery, finely chopped (4 cups)
4 garlic cloves, minced
1-2 pounds sweet Italian sausage, casings
removed
10 cups dried Pullman bread or sandwich bread
crusts removed, bread cut into 1/2-inch
cubes
2 cups dried apricots, coarsely chopped
1/4 cup chopped fresh sage
2 Tbsp fresh thyme
2 cups low-sodium vegetable stock
8 ounces (2 sticks) unsalted butter, melted
coarse salt and freshly ground pepper

Heat 2 Tbsp oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
Transfer mixture to a plate and let stand until cool, about 5 minutes.
Return skillet to medium heat, and add remaining 2 Tbsp oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
Combine onion mixture, bread, apricots, sage, and thyme in a large bowl. Mix in sausage. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper.
Let stuffing stand for 10 minutes allowing bread to soak up liquid.
Preheat oven to 375 degrees. Transfer stuffing to 2 9x13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45-50 minutes. Serve warm.

serves 20