Sausage-Currant Stuffing

Sausage-Currant Stuffing
Photo by www.chow.com

Ingredients

  • 1 cup low-sodium chicken broth
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • ¼ cup finely chopped fresh Italian parsley
  • 2 medium garlic cloves, minced
  • Freshly ground black pepper
  • Kosher salt
  • + 9 more ingredients
    • 1 ½ teaspoons Hungarian sweet paprika
    • 1 ½ cups finely chopped yellow onion (about 1 large)
    • 1 ½ cups finely chopped celery (about 4 large stalks)
    • 4 tablespoons unsalted butter (½ stick)
    • 1 pound breakfast sausage, casings removed
    • 1 (1-pound) unsliced white bread loaf, such as sweet batard
    • 1 (1-pound) unsliced wheat bread loaf, such as pain au levain (not whole or multigrain)
    • ½ cup dry sherry
    • ¾ cup dried currants

Heat the oven to 350°F and arrange a rack in the middle. Combine the currants and sherry in a small saucepan over medium-high heat and bring to a boil. Immediately remove from heat and set aside to steep. Cut the wheat bread in half widthwise; set one half aside. Remove the crust from the oth...

View full recipe at Chow

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