We combined the traditional flavors of sage and rosemary with leeks and sausage for a tasty and savory classic stuffing. And for a sweet little twist, we added apples and dried apricots.
Set the oven to 375°F/ 190°C (medium- high) bake (not-convection) and adjust the rack to the middle. While the oven preheats, line a baking sheet with parchment paper and set aside.
Dice the bread into 1 inch cubes. Spread evenly on the prepared sheet pan.
Place the bread in the oven and bake for 10 minutes, or until it is golden brown.
While the bread toasts, evenly spread the softened butter in a casserole dish and set aside.
Combine all the diced vegetables in a large bowl, season and set aside.
Transfer to a large bowl and set aside.
Crumble the sausage onto the same baking sheet used for the bread.
Spread evenly over the sausage.
Roast the sausage and vegetables for 15 minutes or until they turn golden brown.
While the vegetables and sausage roast, whisk the eggs and stock in a small bowl until well combined. Set aside.
While the sausage and vegetable roast, add the herbs, then dice and add the apricots to the bowl with the toasted bread. Mix well and set aside.
Remove the vegetables from the oven and transfer to the bowl with the toasted bread.
Mix well and allow the stuffing to rest for 10 minutes.
Top with the diced butter.
Place the stuffing in the oven and cook for 30 minutes or until toasted and golden brown. You may need to add a few minutes depending on your oven.
Turn off the oven and transfer the casserole to a heat proof surface. Serve while warm.
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