I added more carrots, celery, sausage and onions. I cut the bread crumbs into tiny cubes, something I didn’t do the first time. I’m pleased. I only hope my family is as well. :)
Below is the recipe based off of chef Tom Colicchio's original. I left out the raisins, foie gras and eggs (the second time around).
Happy Thanksgiving!
Recipe time!
Ingredients
1 cup of carrots, finely chopped
1 cup of celery, finely chopped
1/2 cup of fennel, finely chopped
1/2 cup of leeks, finely chopped
1/2 cup of onions, finely chopped
2-lbs. of sausage chopped in small halves
1/2-lb. to 1-lb. of cubed, dried bread crumbs
2 teaspoons of chopped garlic
8 springs of sage
6 sprigs of thyme
1-2 cups of chicken broth
Salt and pepper
The Fun Part
Heat the oven to 350 degrees. Cook the sausage over medium heat. While the sausage is cooking, chop all the ingredients and set aside.
Once the sausage is done, spoon it out of the pan to dry on a paper towel. Pour the sausage drippings into a separate bowl for use later. Using the same pan, combine the carrots, celery, fennel, leaks, garlic and onions - saute’ until soft.
Once the vegetables have cooked, combine the chopped sausage, breadcrumbs and vegetables into a large bowl. Slowly pour the sausage drippings and chicken broth over the mix and stir until moist. Add the sage and thyme. Add salt and pepper to taste.
Transfer the mixture to a baking dish. Bake the stuffing covered with foil for 30 minutes. After 30 minutes, remove the foil and bake for another 15 minutes to brown and crisp the top.
Enjoy!
Rani Robinson, Good Food
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