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Tom Colicchio's Sausage Stuffing with Caramelized Leek and Sage

  • 8servings

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 package(s) breakfast sausage

  2. 1 cup(s) finely chopped fennel

  3. 1/2 cup(s) finely chopped carrots

  4. 1/2 cup(s) finely chopped celery

  5. 1/2 cup(s) finely chopped leeks

  6. 1/2 cup(s) finely chopped onion

  7. 2 clove(s) garlic , peeled and minced

  8. 1/4 raw foie gras , diced

  9. 1 cup(s) golden raisins , soaked in hot water and drained

  10. 2 pound(s) crusty French bread , cubed, placed on a tray, and left out overnight

  11. Fresh thyme leaves

  12. Fresh sage leaves

  13. Toasted fennel seeds

  14. 6 large eggs , lightly beaten

  15. 2 to 3 cup(s) chicken stock

  16. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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