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Sausage Stuffing with Caramelized Leek and Sage Recipe

Sausage Stuffing with Caramelized Leek and Sage Recipe

Photos of Sausage Stuffing with Caramelized Leek and Sage Recipe

How To Make Sausage Stuffing with Caramelized Leek and Sage

Give your Thanksgiving feast just a little bit more flavor with this phenomenal sausage stuffing recipe that has caramelized leeks, carrots, celery, & sage.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 2pkgbreakfast sausage
  • 1cupfennel,finely chopped
  • ½cupcarrots,finely chopped
  • ½cupcelery,finely chopped
  • ½cupleeks,finely chopped
  • ½cuponion,finely chopped
  • 2clovegarlic
  • ¼raw foie gras
  • 1cupgolden raisins
  • 2lbsCrusty French Bread
  • fresh thyme leaves
  • fresh sage leaves
  • fennel seeds,toasted
  • 6largeeggs
  • 3cupschicken stock
  • salt and freshly ground black pepper


  1. Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside, saving the sausage fat. Remove sausage with a slotted spoon.

  2. Cut into ¼-inch pieces. Set aside. Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes.

  3. In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. Slowly add just enough chicken stock until mixture is moist.

  4. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in a preheated 350 degrees F oven. Uncover and bake until browned.


  • Calories: 553.32kcal
  • Fat: 15.14g
  • Saturated Fat: 4.60g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 6.37g
  • Polyunsaturated Fat: 2.38g
  • Carbohydrates: 83.06g
  • Fiber: 5.25g
  • Sugar: 19.13g
  • Protein: 23.13g
  • Cholesterol: 166.50mg
  • Sodium: 1023.80mg
  • Calcium: 153.15mg
  • Potassium: 608.12mg
  • Iron: 7.60mg
  • Vitamin A: 281.27µg
  • Vitamin C: 10.08mg
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