4 tablespoons butter, plus more for the dish and foil
1 small loaf country bread, cut into 1/2 inch pieces (12cups)
3/4 pound Italian sausage, casings removed
4 leeks (white and light green parts), chopped
4 carrots, cut into small matchsitcks Kosher salt and pepper
3 cups low-sodium chicken broth
1 cup golden raisins
1 cup fresh flat-leaf parsley, chopped
3 large eggs, beaten
Instructions
Heat oven to 375F. Butter a 3-quart baking dish.
Place the bread on a large rimmed baking sheet and
toast, tossing once, until golden. 12-15 minutes.
Transfer to a large bowl
Cook the sausage in a large skillet over medium
heat, breaking it up, until browned, 7 minutes. Add
to the bread.
Wipe out the skillet and melt the butter over medium
heat. Add the leaks, carrots and 1/2 teaspoon each
salt and pepper and cook, stirring occasionally,
until soft, 10--12 minutes. Add the broth, and
raisins; bring to a boil. Add to the bread.
Add the parsley and eggs to the bread mixture and
toss to combine. Transfer to the prepared baking
dish. Cover loosely with buttered foil and bake for
30 minutes. Uncover and bake until golden, 15-20
minutes
Originally Submitted
10/22/2009
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