SAUSAGE, CRANBERRY AND CORN STUFFING |
makes 15 cups
10 cups loaf corn bread
2
cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups
fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups
chicken broth
to taste salt and pepper
Preheat oven at 325
degrees.
Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for
15 minutes in oven. Toast pecans for 15 minutes.
In a bowl, combine corn
bread and pecans.
Cut leeks lengthwise. Slice crosswise into 1/2-inch
pieces. Wash and drain. Chop celery. In a 12-inch skillet, melt butter and add
leeks and celery. Cook until tender.
Remove sausages form casings and break
into small pieces. Add to leek mixture, and cook over medium heat stirring
occasionally until sausage is cooked through.
In a medium saucepan, cook
cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl,
combine all ingredients. Season with salt and pepper to taste. Cool stuffing.
Can be made a day ahead and chilled.
Bring stuffing to room temperature
before proceeding.