Sausage Stuffing

Source: Toponia Miller, Fatted Calf

Recipe Type: | Seasons: ,

The big bird may be the holiday showstopper, but for some of us, Thanksgiving is all about the stuffing. Creamed pearl onions can come and go, but a turkey without stuffing just feels wrong.  Stuffing, dressing, or whatever you choose to call the savory queen of Thanksgiving sides is a hotly discussed topic at the Fatted Calf meat counter in the weeks leading up to Turkey Time. Whether you opt for cornbread or wild rice, a stuffing greatly benefits a bird, keeping it flavorful and juicy while it is roasting. At the Fatted Calf, we love a simple bread stuffing that is moist and silky on the inside, crispy and brown on the top, and (quelle surprise!) a little meaty, too.

Serves 6 to 8, or enough for an 8- to 12-pound turkey


cup of rendered duck fat
2 cups of diced leeks or yellow onions
3 quarts of slightly stale chewy bread torn into 1-inch pieces
2 cups grated Parmesan cheese
2 tablespoons freshly chopped sage
1 tablespoon freshly chopped thyme
1 pound of loose mild sausage (such as sage and onion, sweet Italian, or breakfast)
3 to 4 cups turkey, duck, or chicken broth
Salt to taste
Optional: 3 cups of diced, roasted pumpkin, sautéed wild mushrooms, or diced, roasted apples


1.  Preheat the oven to 325°F if baking your stuffing on the side. Melt 2 tablespoons of the duck fat in a sauce pot over low heat. Add the diced leeks or onions, season with salt, and slowly sweat until very tender. Remove from the heat and let cool.

2.  Melt the remaining duck fat. In a large bowl, mix together the bread, melted duck fat, leeks or onions, cheese, sage, and thyme. Break the sausage into walnut-size blobs and add 3 cups of the broth, along with any other optional ingredients. Mix gently. Stuff the mixture into your bird just before roasting.

3.  If you prefer to bake your stuffing on the side, place the mixture in a baking dish just barely deep enough to accommodate it. Pour an additional cup of broth over the top and loosely cover with foil.  Bake for 1½ to 2 hours. Remove the foil and allow to brown for another 30 to 40 minutes.

This recipe originally appeared on the Fatted Calf blog.

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