Step up your stuffing game this Thanksgiving with help from chef Lydia Reichert. She shares her secrets for a super flavorful dressing: duck sausage and roasted duck stock. Follow her lead for a surefire way to impress everyone at your holiday table — after the meal, they’ll all be clamoring for the leftovers and asking for the recipe.
- 1 yellow onion, small dice
- 3 stalks of celery, small dice
- 2 leeks, small dice
- 2 tablespoons olive oil
- 1 tablespoon sage, chopped
- 1 tablespoon thyme, chopped
- 2 cloves garlic, minced
- 12 ounces duck sausage (1 package), casing removed and diced
- 8 cups bread, cut in 1/4 inch cubes
- 2 cups roasted duck stock
- Preheat oven to 325 degrees.
- Place cubed bread on a cookie sheet, toast in oven until slightly colored by dry all the way through.
- While the bread is toasting, on medium heat, warm olive oil in a 10-12 inch wide pot. Add the onions, celery and leeks. Season lightly with salt, and saute for 10 minutes or so until slightly translucent.
- Add sausage, garlic, thyme and sage. Stir in bread croutons.
- Turn up the heat to medium high and add the stock, stirring constantly until the croutons soften.
- Place in a 9 X 13 inch baking pan. If making the day before, chill now.
- To serve, cover with foil in 325 degree oven for 30 to 40 minutes until warmed through.
- Remove foil to brown the top for 10 minutes.