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Thursday, February 17, 2011

Sausage and Leek Cornbread Stuffing

We love this stuffing.  It eats like a meal with so much vegetables and the Italian sausage.  Nick and I were lucky enough to get a few boxes of La Brea Bakery Cornbread stuffing but any corn bread crouton would do.  

Sausage and Leek Cornbread Stuffing
approx prep and frying time: 30min
approx oven cooking time: 45min

3 Tbs. Extra-virgin Olive Oil
1 Medium Yellow Onion, diced
3 celery stalks, diced
2 cups of thinly sliced leeks (white and light green portions)
1 tablespoon of chopped fresh sage
1/2 tsp. of salt
Freshly ground pepper to taste
1lb of dried cornbread croutons
3 to 4 cups of chicken or turkey stock, warmed
1.5 lbs of mild italian sausage (Casings removed)
1/4 cup of chopped fresh flat-leaf (Italian) parsley 
1 cup of shredded cheddar cheese

1) Preheat an oven to 375 degrees F (190 C)
2) Add the oil, onion, celery, leeks, sage, salt and pepper and saute until soft and translucent for 10 to 12 minutes.
3) Transfer cooked mixture into a very large bowl.
4) In the same pan over medium-high heat, cook the mild italian sausage, breaking the sausage into large chunks, until brown, for about 8 to 10 minutes and transfer into the bowl with the onion vegetable mixture.
5) Add parsley into the bowl.
6) Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl.  Keep adding stock and mixing until the crouton is moist throughout and not crunchy or mushy.  You may not need all the stock.
7) Transfer the prepared stuffing to a 3 quart baking dish.
8) Cover with aluminum folk and bake for 20 minutes.
9) Remove foil and continue baking for another 20 minutes.
10) Sprinkle cheese on top of the stuffing and bake for another 5 to 10 minutes until the top is golden brown.
11)  Serve immediately.

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