Caramelized Leeks and Herb Stuffing




Recipe by Chef Liz Alexanian, Cook LA

  • 6 cups Udi’s Whole Grain Bread, toasted until dry
  • 1 pound Chorizo or Sweet Italian Sausage, casings removed
  • 1 stick unsalted butter
  • 3 tart (Granny Smith) apples peeled, cored, and chopped into bite size pieces
  • 6 cups leeks, white parts only, sliced into ¼-inch to ½-inch rounds
  • 2 cups celery, chopped into ½-inch pieces
  • ¼ cup dried apricots, soaked in water and chopped
  • ¼ cup dried black currants, soaked in water
  • 4 teaspoons Knorr chicken bouillon (GF product)
  • 2 teaspoons fresh rosemary, roughly chopped
  • 1 teaspoon fresh sage, roughly chopped
  • 4 tablespoons garlic, minced
  • 1 1/3 cup chicken stock
  • Salt and White pepper to taste
  • ¼ teaspoon ground allspice


  1. Preheat oven to 350 degrees F.
  2. In a large pan, cook sausage until browned and crumbled.
  3. Remove from pan, set aside, and drain grease with a paper towel.
  4. In the same pan, melt the stick of butter and add the apples, celery, leeks, and poultry seasoning. Sauté until vegetables soften and start to brown, approximately 8-10 minutes.
  5. Add the rosemary, sage, garlic, apricots, black currants, and cooked sausage, mix all ingredients together well.
  6. Break bread into bite-size pieces. Stir in the dried bread until combined.
  7. Season to taste with salt and pepper. Pour chicken stock over all to moisten.
  8. Bake in a buttered casserole dish, covered, for 35 minutes.
  9. Uncover and bake for another 15 minutes on the top rack of the oven to brown the stuffing.


You Might Like These: