Geoff’s Sausage Stuffing
Author: Nicole
Ingredients
  • 1-1/2 pounds sweet Italian sausages, casings removed, broken into pieces
  • 2 medium fresh fennel bulbs, trimmed, diced, plus ¼ cup chopped fronds
  • 2 cups chopped leeks (white and pale green parts only)
  • ½ cup chopped shallots (~ 1 large)
  • 5 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • ½ cup dry white wine
  • 1-1/2 pound French peasant/country-style loaf, crusts roughly removed and cubed
  • 1 cup freshly grated Parmesan cheese
  • 1 cup Gruyère cheese
  • 2 large eggs
  • ¼ cup turkey or chicken stock or dry white wine
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a large skillet over medium-high heat, cook sausage, breaking it up with the back of a wooden spoon until heated through, about 10 minutes. Using a slotted spoon, transfer sausage to a bowl. Drain all but 2 tablespoons of sausage fat. (If there’s not enough, add some olive oil).
  2. Add fennel, leeks, and shallots to the skillet and cook for 10 minutes or until soft.
  3. Add garlic, rosemary, sage and wine. Bring to a boil and boil for 3 minutes, scraping up browned bits. Scrape into the bowl with sausage. Cool. Can be made 1 day ahead. Cover; chill.
  4. Preheat an oven to 350°F. Spray a 15x9x3 (or similarly sized) baking dish with olive oil.
  5. Mix bread cubes, Parmesan, Gruyère and fennel fronds into stuffing. Whisk eggs in a small bowl. Stir into stuffing. Season with salt and pepper.
  6. Transfer the stuffing mixture to the prepared pan. Pour ¼ cup of turkey or chicken stock or white wine over stuffing (helps keep it moist) just before baking. Cover with aluminum foil. Bake immediately or refrigerate for a few hours.
  7. Bake for 30 minutes covered. Remove aluminum foil and bake for an additional 15 to 20 minutes until heated through and a bit crusty on top.
  8. Serve immediately.
Recipe by Riegl Palate at https://www.rieglpalate.com/geoffs-sausage-stuffing/