holiday | main course

Italian Sausage Stuffing

Prep Time: 10 minutes Cooking Time: 1 hour and 30 minutes 10 servings


2 tbsp | 30 ml butter
3 cups | 750 ml turkey or chicken stock, homemade or low sodium
5-6 threads Spanish saffron
1 tbsp | 15 ml olive oil
2 medium leeks, diced
1 red bell pepper, diced
1 lb | 450 g Italian sausage, mild or hot
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper
2 tbsp | 30 ml Italian parsley, coarsely chopped
10 cups | 2.5 ltrs white and whole wheat bread, cubed (not too fresh)
4 tbsp | 60 ml pan drippings from roasted turkey


Grease a large casserole dish with some butter and preheat oven to 350°F.
Add saffron to stock, bring to a boil and then let cool.
Sauté leek, pepper and sausage in a pan with remaining butter and oil until lightly brown. Let cool.
Mix all remaining ingredients in a large bowl except drippings.
Place mixture into casserole dish and bake for 1.5 hours.
When turkey is done, drizzle pan drippings over stuffing and return to oven at low heat until ready to serve.

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