Sausage Stuffing With Caramelized Onions
Source of Recipe
Tom Colicchio of Gramercy Tavern and Craft
List of Ingredients
2 10-ounce packages breakfast sausage
1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
1 carrot in 1/4-inch dice ( 1/2 cup)
1 celery stalk in 1/4-inch dice ( 1/2 cup)
1 leek, white part only, washed and finely chopped ( 1/2 cup)
1 small onion, minced ( 1/2 cup)
2 cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2 tablespoons fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 pounds crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tablespoon chopped thyme
1 tablespoon chopped sage.
Recipe
1. Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Saut� over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
2. Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
3. In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, saut�ed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.
Yield: 6 to 8 servings
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