| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Unsliced egg bread; cut into 1-inch |
|
|
; cubes (about 17 |
|
|
; cups) |
| 2 |
tb |
Olive oil |
| 6 |
c |
Sliced leeks; (white and pale |
|
|
; green parts only, |
|
|
; from about 6 leeks) |
| 1 |
lb |
Italian turkey sausage; casing removed |
| 2 |
c |
Chopped celery |
| 1 |
tb |
Sugar |
| 1 |
tb |
Dried thyme; crumbled |
| 3/4 |
ts |
Dried rubbed sage |
| 1 |
c |
Dried currants |
| 2 |
|
Eggs; beaten to blend |
INSTRUCTIONS
Preheat oven to 350F. Arrange bread cubes on 2 heavy large baking sheets.
Bake until slightly dry, about 10 minutes. Cool completely.
Heat oil in heavy large Dutch oven over medium-high heat. Add leeks,
sausage, celery, sugar, thyme and sage. Season with salt and pepper and
cook until sausage is cooked through and leeks are tender, crumbling
sausage with fork and stirring occasionally, about 10 minutes. Transfer
mixture to large bowl. Cool slightly. Add bread cubes and currants to
sausage mixture and toss to combine. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Stir beaten eggs into
stuffing.
Serves 10.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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