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Sausage Stuffing with Fennel and Leeks in white oval gratin dish with serving spoon.
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5 from 3 votes

Sausage Stuffing with Fennel and Leeks

Whether you call it stuffing or dressing, this easy holiday side dish recipe is the perfect way to elevate store-bought stuffing cubes! Sausage Stuffing with Fennel and Leeks is sure to become a family holiday favorite!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Pork, Side Dish
Cuisine: American, Italian
Diet: Low Lactose
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Cooking spray for baking dish
  • 1 pound mild Italian sausage bulk or casings removed
  • 1 package (12-ounce) herb-seasoned stuffing cubes or plain unseasoned stuffing cubes
  • 6 tablespoons unsalted butter
  • 2 large leeks white and light green part only, halved and sliced
  • 1 large fennel bulb chopped
  • 2 stalks celery chopped
  • 1-2 teaspoons poultry seasoning
  • 4 cups chicken broth or stock or turkey broth or stock
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 degrees. Spray a 13 x 9-inch or another similar-sized baking dish with cooking spray. Set aside.
  • In a heavy 10 to 12-inch skillet, cook the sausage over medium-high heat, breaking it up as it cooks until no longer pink. Transfer sausage to a large stainless steel bowl.
  • Add the butter to any fat remaining in the skillet, reduce heat to medium.
  • Add the leeks and cook 5-7 minutes or until leeks are tender, adjusting heat down as necessary so the butter and leeks don't burn. If they begin to brown too much, add 1-2 tablespoons water or broth.
  • Add the fennel and celery and cook another 5-7 minutes or until tender adjusting the heat as necessary. If the vegetables begin to brown too much, add 1-2 tablespoons water or broth.
  • Stir in 1 teaspoon poultry seasoning if using herb-seasoned stuffing cubes or 2 teaspoons if using plain. Transfer the sauteed vegetables to the bowl with the sausage.
  • Pour the stuffing mix into the bowl with the sausage and vegetables and stir.
  • Pour the chicken broth into the skillet and bring to a boil. Pour the broth over the sausage, stuffing mix and vegetables in the bowl and stir well.
  • Cover the bowl with a large pot lid. Let stand for 10-15 minutes or until the cubes have softened and absorbed all the broth. Stir again.
  • Taste for seasoning and add salt and black pepper if desired. Transfer to the prepared baking dish. (CAN BE MADE 2 DAYS AHEAD AND REFRIGERATED AT THIS POINT.)
  • Bake for 30-35 minutes or until heated through to 165 degrees in the center.

Notes

SUBSTITUTIONS:
  • Can also chicken or turkey Italian sausage.
  • Make it vegetarian by leaving the sausage out, using plant-based sausage or substituting mushrooms, and using vegetable broth.
MAKE AHEAD:
  • Can be made 2 days ahead of time.  Cool and refrigerate until needed.
  • Let sit out at room temperature while the oven preheats.  May need to add additional baking time because of the cold baking dish.
FREEZER-FRIENDLY:
  • Cool thoroughly and place in the baking dish you plan to use or in an airtight container (a zipper-top bag will also work and can be transferred to a baking dish when ready to bake).  Freeze for 1-2 months.
  • Thaw in the refrigerator.  Bake as directed.

Nutrition

Serving: 1 | Calories: 303kcal | Carbohydrates: 7g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 949mg | Potassium: 429mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 2mg