Recipe information
Ingredients for - Tom Colicchio's Sausage Stuffing with Caramelized Leek and Sage
1. 2 package breakfast sausage -
2. 1 c. finely chopped fennel -
3. 1/2 c. finely chopped carrots -
4. 1/2 c. finely chopped celery -
5. 1/2 c. finely chopped leeks -
6. 1/2 c. finely chopped onion -
8. 1/4 raw foie gras -
9. 1 c. golden raisins -
10. 2 lb. Crusty French Bread -
13. Toasted fennel seeds -
15. 3 c. chicken stock -
How to cook deliciously - Tom Colicchio's Sausage Stuffing with Caramelized Leek and Sage
1. Stage
Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside, saving the sausage fat. Remove sausage with a slotted spoon. Cut into 1/4-inch pieces. Set aside. Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes.
2. Stage
In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. Slowly add just enough chicken stock until mixture is moist. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in a preheated 350°F oven. Uncover and bake until browned.
