Thanksgiving last year due to the pandemic was not the same – Ed and I had dinner for two. While we couldn’t be with our family for a larger gathering, we could all make some of the same food. My brother, Geoff T, takes preparing Thanksgiving dinner very seriously and so it was natural that we gravitated to his amazing sausage stuffing recipe.
One of the things l love most about writing Riegl Palate is documenting and sharing recipes from my family. I’m pleased to be able to share one from my brother who is quite the foodie and talented cook. Yes, that’s Geoff along with Atlee and Shepherd (our wonderful niece and nephew) sharing their stuffing from last Thanksgiving. Our sister, Sarah S, and her family also made Geoff’s stuffing at their house.
We began with getting a French country loaf from our favorite French bakery, La Baguette Magique in West Chester, PA. While I avoid most wheat due to osteoarthritis in my hands, I have found that I’m able to tolerate non-GMO flour. They use small batch flour from a small local mill.
Next we procured some good sweet sausage from our favorite butcher, Worrell’s in Malvern, PA. PSA – we also got our Turkey at Worrell’s. Their turkeys are fresh and local. Make sure you reserve your turkey in advance and be prepared to wait in line for pick up.
What makes this stuffing so great? It’s a combination of flavorful sweet sausage, fennel, leeks and fresh herbs plus both Parmesan and Gruyère cheeses paired with wonderful French bread.
For those who don’t want to spend all day in the kitchen on Thanksgiving, you can prepare the sausage, vegetable and herb portion a day in advance. Then you can add the rest of the ingredients on Thanksgiving day and refrigerate it for a few hours.
All variations are welcome – that’s the beauty of a recipe. Geoff and I would be particuarly interested if anyone were to add oysters or chestnuts. Please let us know.
Wherever you are this Thanksgiving, I hope you’re able to enjoy it with family and friends.
| Geoff’s Sausage Stuffing | Print |
- 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
- 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).
- Add fennel, leeks, and shallots to the skillet and cook for 10 minutes or until soft.
- 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.
- Preheat an oven to 350°F. Spray a 15x9x3 (or similarly sized) baking dish with olive oil.
- Mix bread cubes, Parmesan, Gruyère and fennel fronds into stuffing. Whisk eggs in a small bowl. Stir into stuffing. Season with salt and pepper.
- 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.
- 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.
- Serve immediately.
Source: Variation on recipe from Epicurious
Leave A Comment