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Prepared Stuffing Infused with Sausage and Currants

Sausage-Infused Currant Mixing Concoction

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3 min read
Prepared Sausage-Dotted Currant Mixture
Prepared Sausage-Dotted Currant Mixture

Prepared Stuffing Infused with Sausage and Currants

Updated Recipe:

This stuffing, akin to our Sausage Stuffing, gets a twist with currants soaked in sherry for a hint of sweetness and a swap of sausage and herbs. But don't hesitate to mix it up – throw in apples, prunes, dates, or chestnuts, pine nuts, or walnuts for a personalized touch. Over the holidays, we enjoy it with turkey, goose, or pork crown roast.

This recipe was part of our piece, The Last Kodachrome Christmas.

  • Servings: 10-12
  • Difficulty level: Easy
  • Time: 1 hour, 15 minutes (1 hour active)

Ingredients:

  • 3/4 cup dried currants
  • 1/2 cup dry sherry
  • 1 pound each of pain au levain and sweet batard bread, unsliced (not whole or multigrain)
  • 1 pound breakfast sausage, casings removed
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 1/2 cups finely chopped celery (approx. 4 large stalks)
  • 1 1/2 cups finely chopped yellow onion (approx. 1 large)
  • 1 1/2 teaspoons sweet paprika
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup Italian parsley, finely chopped
  • 1 tablespoon sage leaves, finely chopped
  • 2 teaspoons rosemary leaves, finely chopped
  • 1 cup low-sodium chicken broth

Instructions:

  1. Heat the oven to 350°F. In a small saucepan over medium-high heat, combine currants and sherry, bringing to a boil. Remove from heat and set aside to steep.
  2. Slice the pain au levain bread in half, and discard the crust. Cut the bread into 1-inch cubes. Process the cubes in two batches in a food processor fitted with a blade attachment, turning it into small, rough pieces. Transfer the breadcrumbs to a large bowl. Repeat with the white bread.
  3. Spread the combined breadcrumbs (6 cups total) onto a rimmed baking sheet. Bake, stirring every 5 minutes and rotating the pan halfway through, until light golden brown and dry to the touch (about 17 minutes). Let cool, then transfer to a large bowl and set aside.
  4. In a large frying pan over medium-high heat, cook the sausage until it's no longer pink, breaking it into pieces with two forks (6 minutes). Transfer the sausage to a medium bowl and discard any fat in the pan.
  5. In the same pan over medium-high heat, melt the butter. Add celery, onions, and paprika, seasoning with salt and pepper. Cook until onions are softened (about 6 minutes), then add garlic and cook until fragrant (30 seconds). Add the currant-sherry mixture, cook until nearly evaporated, then add the reserved sausage, parsley, sage, rosemary, and broth. Scrape the bottom of the pan with a wooden spoon, remove from heat, and transfer the sausage mixture to the breadcrumbs. Toss until combined and the breadcrumbs are moistened. Let sit for 10 minutes, then taste and season with additional salt and pepper if needed.
  6. Transfer the stuffing to a 2-quart baking dish, cover, and bake for 20 minutes. Uncover and bake until dry to the touch and golden brown on top (about 10 more minutes).

Variations:

  • Apple and Pecan Sausage Stuffing: Swap apples for the celery and add toasted pecans for a crunchier version.
  • Prune and Date Sausage Stuffing: Soak prunes and dates in wine or broth before adding to the stuffing for deep sweetness.
  • Chestnut and Pine Nut Sausage Stuffing: Use roasted chestnuts and toasted pine nuts for added earthy flavors.
  • Dried Cranberry and Walnut Sausage Stuffing: Similar to the dried currant version, use cranberries with toasted walnuts for a sweet and crunchy texture.

Feel free to experiment with these variations to create a unique Sausage Stuffing recipe!

  1. In the 'Apple and Pecan Sausage Stuffing' variation, swap the celery with apples and add toasted pecans for a crunchier texture, making it a unique spin on the original recipe.
  2. The 'Dried Cranberry and Walnut Sausage Stuffing' variation is similar to the original one, but it uses cranberries instead of currants and substitutes walnuts for pecans, offering a sweet and crunchy texture that complements the sausage well.
  3. When preparing the 'Multigrain Sausage Stuffing', use multigrain bread instead of the white bread specified in the original recipe, enhancing the nutritional value of the dish with added grains.

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