Geoff’s Sausage Stuffing
Ingredients
- 1-1/2 pounds sweet Italian sausages casings removed, broken into pieces
- 2 medium fresh fennel bulbs trimmed, diced, plus 1/4 cup chopped fronds
- 2 cups chopped leeks white and pale green parts only
- 1/2 cup chopped shallots ~ 1 large
- 5 garlic cloves thinly sliced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1/2 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
- 1/4 cup turkey or chicken stock or dry white wine
- Kosher salt and freshly ground black pepper
Instructions
- 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 1/4 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.
