Receta Sausage-Leek Corn Bread Stuffing
Sausage-Leek Corn Bread Stuffing
While I was looking at all of the great recipes at www.williams-sonoma.com/recipes I came across some great stuffing recipes and ’tis getting to be the stuffing season, so I thought I’d post another one to help get you ready for the season…
Sausage-Leek Corn Bread Stuffing
INGREDIENTS:
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 celery stalks, diced
- 2 cups thinly sliced leeks, white and light green portions
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
- 1 1/2 pounds mild Italian sausage, casings removed
- 1 package La Brea Bakery corn bread stuffing
- 1/4 cup chopped fresh flat-leaf parsley
- 4 garlic cloves, roasted, peeled and smashed into a pulp
- 3 to 4 cups low-sodium chicken brith, warmed
DIRECTIONS:
Preheat oven to 375 degrees. Butter a 3-quart baking dish.
In a large fry pan over medium-high heat, cook the sausage, breaking it into large chunks, until browned and cooked through, 8 to 10 minutes. Transfer to the bowl with the onion mixture, add the stuffing and parsley, and stir until well combined.
In a small saucepan over medium heat, whisk the garlic into the broth until combined. Stir the broth mixture into the stuffing 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the the bowl. Taste a crouton, it should be moist throughout but not crunchy or mushy. You may not need all of the broth.
Transfer the stuffing to the prepared baking dish. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes more. Let rest for 10 minutes before serving.