Holiday Sausage & Leek Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Italian sausage (if using links, remove from casings)
4 tbsp butter
3 cups sliced leeks, white and pale green parts only
2 apples, cored and chopped
1 cup celery, chopped
1 tbsp poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for about 15 minutes, drained)
1 tbsp fresh sage leaves, chopped
2 tsp fresh rosemary, chopped
6 cups dried cubes (can use 1 bag of bread stuffing mix)
1/3 cup chopped fresh parsley leaves
2-3 cups chicken stock
1 tbsp salt
2 tsp black pepper
1/2 cup toasted pecans, if desired
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Directions: |
Directions:Preheat oven to 375º
Saute sausage in skillet over med-high heat, crumbling coarsely with spoon, cook about 10 min or until cooked through. Transfer sausage and drippings to large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples,celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage, rosemary and pecans. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Mix lightly so it doesn't get mushy. Season with salt and pepper. Place in a 14-inch oval or 9 by 13-inch rectangular casserole dish and bake, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately. |
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