Sausage Leek And Currant Stuffing Recipes

SAUSAGE, LEEK AND CURRANT STUFFING

Steps:

• Preheat oven to 350°F
• 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.
• Cook until sausage is cooked through and leeks are tender, 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.

SAUSAGE, LEEK AND CURRANT STUFFING

Steps:

• 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

SAUSAGE AND LEEK CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

SAUSAGE, LEEK AND CURRANT STUFFING

Steps:

• Preheat oven to 350°F. 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.

SAUSAGE, APPLE & LEEK STUFFING

Steps:

• Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
• Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
• Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
• Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
• Add to sausage.
• Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
• Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.

SAUSAGE & LEEK HASH

Steps:

• Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.