My super sweet sister-in-law asked for my recipe for stuffing. They celebrated Thanksgiving out here and she liked it so much she wanted the recipe to make for Christmas. I kind of cobble the recipe together using the instructions for the box of stuffing I had and what I've seen my Mom do over the years. Its not that different from anyone else's, except it had chicken sausage which I think goes better with anything poultry than porky sausage and it has leeks which is kind of ties into my family since my surname (Läuchli) which means leek in German. Although it looks German with its fancy umlaut, one of my uncles traced the genealogy of the Läuchli name back to Scotland, which makes the American pronunciation makes a lot more sense (pronounce loch-lea).
What you need
2-3 Leeks (depends on size if big 2 if small 3) - use only the white and palest green parts the dark green is tough. Also leeks are really hard to clean because the gritty dirt goes all through out, the easiest way to get them clean is rinse as well as you can once you've chopped off the dark green bits, then chop the rest first and then fill up your sink with cold water dump it all in there and swish allow grit to settle to the bottom and then skim the leek bits off the top. You may have to do this twice depending on how dirty it is.
About the same amount of Celery as for leeks - chopped in about the same size as leeks a little less than 1 cm cubes
I used chicken sausage 3 bratwurst sized links, whatever you use be sure to take off the skin if it's precooked. You and just slice them in half lengthwise and it should peel off easily. I used mild Italian flavor, I think whatever you have should be find as long as it's not too sweet unless you like a sweet-savory combination. Chop about the same as the leeks and celery.
I used one box of stuffing and half a loaf of oven dried Brioche, honestly I don't think it matters and you may as well save yourself the time and use 2 boxes of stuffing, I always like the Pepperidge farm kind but I'll leave it to you.
Look on stuffing box and buy the amount they suggest for water in Chicken Stock, Low Sodium if you can find it (allows you to control the level of saltiness) I'd buy the boxed kind instead of the can and try to go organic, normally it doesn't make a difference but regular boxed chicken stock doesn't taste as good for whatever reason.
1-2 eggs
Butter
Poultry seasoning - 1 teaspoon approx
Salt & Pepper
Fresh Sage (8-9 big leaves) and parsley (1/2 a bunch)
Method
OK. Take the amount the box suggests to use in butter and melt into big pot over medium heat (if you use 2 boxes remember to double that amount) drop in sausage fry until its a bit crisp then using a slotted spoon remove from the pan, stick in bowl to the side for later. Drop into pot the leeks and celery, this you don't want to brown just allow to get soft moving it around every once in a while, add poultry seasoning and a bit of salt and pepper, not too much though boxed stuffing tends to be salty. Sauté until they seem cooked then add half of the amount stated on the box of chicken stock to the pot along with the sausage, bring it to a simmer. Turn off stove. Dump in stuffing, stir, stir. Add the rest of the liquid in a stream, if you can stir while you add to ensure even distribution please do. Taste it, add whatever you think it needs, more seasoning etc. Allow to cool. While its cooling chop fine the sage and the parsley, once the stuffing is no longer hot to touch (can be warm just not *ow* hot) beat the eggs and add to stuffing with the herbs, stir, stir. It should look right to you, if it seems dry it is OK to add a bit more stock. Plop it all in a buttered casserole dish sort of compacting it so it's a dense mass and 350 for 30 covered with foil then give it 5 more minutes in the oven with no foil to help crust up the top. That should do it!
**Post note on the recipe, my brother actually made this for Christmas eve and according to them it turned out awesome!**
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