Sausage and Leek Stuffing
Updated Nov. 16, 2023
- Total Time
- 2½ hours
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1-pound) loaf day-old white Pullman bread, crusts removed, cut into ½-inch cubes (12 cups)
- 8tablespoons unsalted butter
- 1pound sweet Italian sausage, casings removed
- 4celery ribs, chopped
- 2medium leeks, white and light green parts halved lengthwise, chopped and thoroughly rinsed
- 1medium yellow onion, chopped
- ¼cup finely chopped fresh sage leaves
- Salt and freshly ground black pepper
- ½cup heavy cream
- 2large eggs, beaten
- 3cups chicken or turkey stock, preferably homemade
Nutritional analysis per serving (10 servings)
383 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 17 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange an oven rack in the center position and heat oven to 350 degrees. Scatter the bread cubes across a large rimmed baking sheet and bake, tossing cubes every 10 minutes, until dry and golden brown all over, 25 to 30 minutes. Let cool for a few minutes on the baking sheet, then transfer to a large bowl.
- Step 2
Heat a large skillet over medium-high. Add 6 tablespoons butter and swirl until melted, then add the sausage and cook, breaking it up into small pieces with a wooden spoon or spatula and stirring often, until it’s browned and some of the fat has rendered, 6 to 8 minutes. Remove the skillet from the heat and use a slotted spoon to transfer just the sausage to the bowl with the bread, leaving the fat behind.
- Step 3
Return the skillet to medium heat and add the celery, leeks, onion and sage; season with salt and pepper. Cook, stirring often, until the vegetables are soft and browned at the edges, 12 to 15 minutes. Remove the skillet from the heat and scrape the mixture into the bread mixture.
- Step 4
In a medium bowl, whisk the heavy cream and eggs until no streaks remain, then whisk in 2 cups stock. Pour the egg mixture over the bread, then gently mix everything until all the ingredients are thoroughly distributed. Drizzle the remaining 1 cup stock over the mixture a couple of tablespoons at a time, mixing it in between additions, just until the cubes of bread are moistened completely but no liquid pools in the bottom of the bowl. (You may not use all of the stock.)
- Step 5
Smear 1 tablespoon butter across the bottom and sides of a 3-quart baking dish, then add the stuffing mixture in an even layer, pressing to compact it slightly. Cut the remaining 1 tablespoon butter into several small pieces and arrange them on the surface of the stuffing. Cover the dish tightly with foil. (The unbaked stuffing, covered with foil, can be refrigerated for up to 2 days.)
- Step 6
Transfer to the oven and bake for 30 minutes, then remove the foil and increase the oven temperature to 400 degrees. Continue to bake, uncovered, until the stuffing is crispy and browned all over, another 35 to 45 minutes. Any leftover stuffing will keep in an airtight container in the refrigerator for 3 days.
Private Notes
Comments
You don't mention whether you used homemade broth or store-bought. The body of the stuffing is soaked in cream and stock, so I expected it to be "a bit mushy" as you call it. It sounds like you had a pre-conceived notion ("sweeter and saltier") of what it would taste like. That makes an objective review difficult. I like savory, and my homemade broth was a bit salty, so I was well pleased with the result.
Made a half-recipe to trial before Thanksgiving and we weren’t impressed. The top came out beautifully crunchy but the majority was a bit mushy. It also was quite oily and lacked depth of flavor- sage dominated, and I wanted it to be sweeter and saltier. It’s a serviceable stuffing but we won’t be making it again.
A Pullman loaf is a white, nearly crustless, loaf of bread, baked in a pullman pan (a rectangular loaf pan with a removable lid which limits crust formation). Any white bread could substitute here.
We are fans of both sausage and leek, so I had to make this for our Thanksgiving meal. It was absolutely delicious. I'd read all of the comments beforehand - as I do for NYT Cooking recipes only, since "real cooks" read this section - and achieved perfect texture for our family, based on the comments about pooling of liquid at the bottom, and a mushy texture. I believe the amount of broth needed varies based on the type of bread used. Helps if you've made stuffing before, to get a feel.
A good, solid, classic-tasting stuffing! I added extra sage and parsley. I used all three cups of broth. Next time I’ll cook in a deeper casserole dish to ensure the bulk of it is custardy. My one major note is that you absolutely don’t need to cook the sausage in that much butter! I’m not someone who cuts fat from things, but that just seemed like a waste of butter.
I agree that you don't need that much butter to cook sausage... but then I realized the butter was really there for the rest of the stuffing. So, while it could have been added later, it was combined with the sausage for flavor. At least, that is what I inferred from the recipe.
@K That makes sense! Then I’ll probably try that next time. It was good without all of the butter, but I’m sure it adds more flavor and moisture.
I usually stuff my turkey but this year I did a lot of things differently, including dressing instead of stuffing. I used a total of less then 2 cups of broth. I made it the day before but reserved 1/2 C until just before baking. Mine needed to be dairy free, so I substituted almond milk for the cream. (I also added a granny smith apple.) Everyone loved it. I'll make it again.