Sausage-Leek Stuffing

This stuffing will quickly become a favorite side dish all year round! For a vegetarian version, use fennel instead of sausage.

By / Photography By Stefanie Keeler | November 21, 2017

Ingredients

  • 1 pound sausage links*
  • 2 tablespoons butter, melted
  • 1 medium leek, chopped
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, chopped
  • 1-1/2 packages potato bread buns
  • 1/4 cup (1/2 stick) butter, melted
  • 1-1/2 cups milk

Instructions

If sausage has casing around it, remove from sausage and crumble meat in a bowl. Set aside. Sauté leeks and garlic in 2 tablespoons butter for 30 seconds. Add crumbled sausage and mushrooms. Cook stirring occasionally, until browned. In a large bowl, tear bread into small pieces and add milk and 1/4 cup melted butter. Soak bread in mixture for five to 10 minutes.

Once sausage mixture is cooked, add to the bread/milk bowl and mix well with your hands. Stuff turkey with mixture. Alternately, spread evenly about 1-inch thick in an 8x8-inch baking dish. and pop in the oven alongside the turkey. Bake until golden on top.

*For a vegetarian version, replace sausage with 1 medium fennel bulb, chopped.

 

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Ingredients

  • 1 pound sausage links*
  • 2 tablespoons butter, melted
  • 1 medium leek, chopped
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, chopped
  • 1-1/2 packages potato bread buns
  • 1/4 cup (1/2 stick) butter, melted
  • 1-1/2 cups milk
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