Duck Sausage Stuffing

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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


  1. Preheat oven to 325 degrees.
  2. Place cubed bread on a cookie sheet, toast in oven until slightly colored by dry all the way through.
  3. 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.
  4. Add sausage, garlic, thyme and sage. Stir in bread croutons.
  5. Turn up the heat to medium high and add the stock, stirring constantly until the croutons soften.
  6. Place in a 9 X 13 inch baking pan. If making the day before, chill now.
  7. To serve, cover with foil in 325 degree oven for 30 to 40 minutes until warmed through.
  8. Remove foil to brown the top for 10 minutes.

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