Thankgiving Stuffing

Ingredients

2 lbs. packaged breakfast sausage
1 cup fennel, finely chopped
1 cup leeks, finely sliced
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
2 garlic cloves, minced
5 oz. raw foie gras, diced (optional)
1 cup golden raisins, soaked in hot water and drained
1 lb. crusty French bread (not sourdough), cubed, placed on a tray, and left out overnight
6 sprigs of thyme, leaves removed
8 large sage leaves, chopped
2 tbs. fennel seeds, toasted
6 large eggs, lightly beaten
2–3 cups chicken stock
Salt and black pepper

Instructions

Preheat oven to 350°. In a large sauté pan, cook the sausage over medium heat until browned. Remove the sausage with a slotted spoon, cut into ¼-inch pieces, and set aside. Place the pan of sausage fat over medium heat and add the fennel, leeks, carrots, celery, onion, and garlic and sauté for 10 minutes.

In a large mixing bowl, combine the sausage, sautéed vegetables, raisins, bread cubes, thyme, sage, fennel seeds, and foie gras (if using). Stir in the eggs until mixed. Slowly add chicken stock until the mixture is moist. Season to taste with salt and pepper. Transfer to a large gratin dish, cover with foil, and bake for 30 minutes in the oven. Uncover and bake until the top is browned. (Published 2010)