Sausage Stuffing With Caramelized Onions

Name: Sausage Stuffing With Caramelized Onions
Total time: 30 min
Yield: 6 - 8 servings
Ingredients: 2 10-ounce packages breakfast sausage; 1 fennel bulb, trimmed and in 1/2-inch dice (1 cup); 1 carrot in 1/4-inch dice ( 1/2 cup); 1 celery stalk in 1/4-inch dice ( 1/2 cup); 1 leek, white part only, washed and finely chopped ( 1/2 cup); 1 small onion, minced ( 1/2 cup); 2 cloves garlic, minced (2 teaspoons); Salt and freshly ground black pepper; 2 tablespoons fennel seeds; 6 large eggs, lightly beaten; 2 to 3 cups chicken broth; 2 pounds crusty French bread, cubed and dried overnight; 1 cup golden raisins, soaked in hot water and drained; 1 tablespoon chopped thyme; 1 tablespoon chopped sage

By Amanda Hesser

Total Time: 30 minutes
Rating: 4(44)
Comments: Read comments

Featured in: Thanksgiving Dinner, With 12 Chefs On the Side

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Ingredients

Yield:6 - 8 servings

210-ounce packages breakfast sausage
1fennel bulb, trimmed and in ½-inch dice (1 cup)
1carrot in ¼-inch dice ( ½ cup)
1celery stalk in ¼-inch dice ( ½ cup)
1leek, white part only, washed and finely chopped ( ½ cup)
1small onion, minced ( ½ cup)
2cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2tablespoons fennel seeds
6large eggs, lightly beaten
2 to 3cups chicken broth
2pounds crusty French bread, cubed and dried overnight
1cup golden raisins, soaked in hot water and drained
1tablespoon chopped thyme
1tablespoon chopped sage

Ingredient Substitution Guide

Preparation

Step 1
Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
Step 2
Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
Step 3
In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

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Ratings

4 out of 5

44 user ratings

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Comments

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Sarah B8 months ago

Can this be made ahead of time and baked before serving?

Kevin8 months ago

I've made a similar recipe before and it's actually better the next day. The flavors meld a little more in the fridge over night and stuffing/dressing is very reheat-friendly.

Lois V1 year ago

I make this every year- i have to double it because demand is high. I use vegetarian sausage from morningstar and it's even better :)

Michael3 years ago

The cooking time is obviously wrong. Bake 30 minutes and removing foil for 10 minutes more is already more than the indicated 30 minutes. Prep probably takes about 30 minutes also

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