Sausage, Leek and Currant Stuffing Recipe

Name: Sausage, Leek and Currant Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds unsliced egg bread, cut into 1-inch cubes (about 17 cups); 2 tablespoons olive oil; 6 cups sliced leeks (white and pale green parts only, from about 6 leeks); 1 pound Italian turkey sausage, casing removed; 2 cups chopped celery; 1 tablespoon sugar; 1 tablespoon dried thyme, crumbled; 3/4 teaspoon dried rubbed sage; 1 cup dried currants; 2 eggs, beaten to blend

Servings: persons

1
Preheat oven to 350F.
2
Arrange bread cubes on 2 heavy large baking sheets.
3
Bake until slightly dry, about 10 minutes.
4
Cool completely.
5
Heat oil in heavy large Dutch oven over medium-high heat.
6
Add leeks, sausage, celery, sugar, thyme and sage.
7
Season with salt and pepper and cook until sausage is cooked through and leeks are tender, crumbling sausage with fork and stirring occasionally, about 10 minutes.
8
Transfer mixture to large bowl.
9
Cool slightly.
10
Add bread cubes and currants to sausage mixture and toss to combine.
11
Season with salt and pepper.
12
(Can be prepared 1 day ahead.
13
Cover and refrigerate.)
14
Stir beaten eggs into stuffing.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds unsliced egg bread, cut into 1-inch cubes (about 17 cups), 2 tablespoons olive oil, 6 cups sliced leeks (white and pale green parts only, from about 6 leeks), 1 pound Italian turkey sausage, casing removed, and more.

Yes, Sausage, Leek and Currant Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Leek and Currant Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions