This Plus This

Banner
Banner
Banner
Banner
Sausage and Leek Stuffing PDF Print E-mail
Written by Maura   

Looking to switch up your traditional stuffing recipe this Thanksgiving? We recently substituted leeks for the onion in our stuffing recipe and it turned out great. Hope you like this one...

Bread Stuffing
10 oz Bread Stuffing
Italian Sausage 1 lb Italian Sausage
Leeks 2 Large Leeks
Celery 1 Cup Celery
Bell Pepper 1 Cup Bell Pepper
Butter 1 Stick Butter
Chicken Broth 2 Cups Chicken Broth
Italian Parsley 1 Cup Italian Parsley
Pepper Pepper
Sausage and Leek Stuffing

Sausage and Leek Stuffing

Chop off the dark green parts and the roots of the leeks. Cut in half lengthwise. Rinse and then chop across about 1/8" wide. Chop parsley and the bell pepper and celery into chunks.

In one skillet add the sausage and brown thoroughly. Add the butter to a second large skillet over medium heat. Once melted add the leeks, bell pepper, and celery. Cook until soft. And the bread stuffing, parsley, and sausage. Stir in the chicken broth and season with pepper.

Add some of the stuffing to the turkey and put the rest in a baking dish. Cover and put in the fridge. Once the turkey is done take the stuffing out and stir into the reserved stuffing along with a little bit of the pan drippings. Bake in a 350 degree oven for thirty minutes.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes