Sausage and Leek Stuffing
A savory comfort dish for the holidays, give our Sausage and Leek Stuffing a try. It’s a wonderful “bread pudding” side dish, made with mushrroms, sour dough bread, ground pork, and is fabulous served with Pepper Crusted Prime Rib or Cornish Game Hens!
Oh, I love a good stuffing (bread pudding) recipe. Especially for the holidays, like Thanksgiving or Christmas, we love our “comfort” stuffing recipe. This Sausage and Leek Stuffing is perfect for a potluck dish, or any covered-dish party.
Sausage and Leek Stuffing
It’s good to have a plan, to make the entertaining process smooth and fun! I always say, entertaining is not for wimps! It takes time, planning, organizing, and generosity to pull off a gathering. It’s good to be honest about the reality of this.
Especially during the holidays, here is the secret: DELEGATE! Plan the main dish, and then ask your guests to bring side dishes and salads.
This savory side dish recipe is a party favorite. You also can make this Cheesy Mushroom Kale Challah Bread Pudding recipe. Or, if you want a sweet recipe, try this Apple Bread Pudding with Vanilla Sauce!
Why I love this recipe
- Easy to make.
- Pure comfort side dish.
- Pairs so well with turkey, prime rib, Cornish Game Hens, and ham for the holidays.
Gather these ingredients
- Sourdough bread (boule)
- Leeks
- Mushrooms
- Milk and cream
- Ground pork (sausage)
- Butter
- Olive oil
- Garlic
- Eggs
- Parmesan
- Chives to garnish
How to make Sausage and Leek Stuffing
- Cook the meat, leeks and mushrooms: In a large skillet, heat 1/3 cup of oil on medium-high. Add ground pork and allow it to sit undisturbed for 5 minutes, or until golden and crusted, then stir in garlic. Salt and pepper to taste. Reduce heat, and cook until garlic is no longer raw and pork is cooked.
- Remove meat from pan, but keep the fats. Bring pan to medium-high and add the thick-cut leek pieces, mushrooms, and any additional oil if needed. Cook until tender and golden—8 minutes. Add 1 heaping tablespoon of water and a sprinkle of salt, stirring lightly. Steam for another 5-6 minutes. Add meat back to the pan and remove from heat.
- Prepare the bread: Toss the bread in 1/3 c oil, salt, and pepper on a baking sheet. Bake at 400° in the center of the oven for 20 minutes, or broil under low until slightly crunchy and golden, stirring cubes once or twice, until all sides are crisp. Allow bread to cool, and if you’re broiling, make sure the cubes don’t burn!
- Reduce oven to 325°
- Prepare egg mixture: In a large mixing bowl, whisk cream, milk, eggs, additional yolks, 1/3 c Parmesan, salt, and pepper in a large bowl until smooth. Fold in bread cubes, and meat mixture, then spread into your prepared baking dish—be careful to not over-mix. Sprinkle the remaining cheese on top and cover in foil.
- Bake for 30 minutes, then remove foil and continue baking until golden brown and set, around 45 minutes. When bread pudding is done, allow to rest for a few minutes before serving with fresh chives.
Serving
I just love potlucks. For this dish, when stuffing is done, allow it to rest for a few minutes before serving with fresh chives.
Easy to cover with foil and bring to a party!
Or set aside and wrap with foil until ready to serve!
Here’s a lovely holiday menu to serve while you are here
Cornish Game Hens
Leek Sausage Bread Pudding (this recipe!)
Brussels Sprouts with Honey Mustard Glaze
Layered Apple Spinach Salad
Ask your guests to contribute more side dishes and salads! For dessert? This EPIC Christmas Desert Board!
Get the Recipe:
Sausage and Leek Stuffing
Ingredients
- 6 Tbsp. unsalted butter, melted
- ⅔ c olive oil, divided
- 2 tsp. minced garlic
- 16 oz sourdough boule, cut into ½″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 3 large leeks, trimmed (with a little green left), halved lengthwise and sliced crosswise ½″ thick
- 8 oz crimini mushrooms, cut into 1/4’’ slices
- 1 cup heavy cream
- 1 ½ cups whole milk
- 7 eggs, 2 whole and 5 egg yolks
- 1 cup grated Parmesan
- 1 lb ground pork
- Chives to garnish
Instructions
- In a large skillet, heat ⅓ cup of oil on medium-high. Add ground pork and allow it to sit undisturbed for 5 minutes, or until golden and crusted, then stir in garlic. Salt and pepper to taste. Reduce heat, and cook until garlic is no longer raw and pork is cooked.
- Remove meat from pan, but keep the fats. Bring pan to medium-high and add the thick-cut leek pieces, mushrooms, and any additional oil if needed. Cook until tender and golden—8 minutes. Add 1 heaping tablespoon of water and a sprinkle of salt, stirring lightly. Steam for another 5-6 minutes. Add meat back to the pan and remove from heat.
- Toss the bread in ⅓ c oil, salt, and pepper on a baking sheet. Bake at 400° in the center of the oven for 20 minutes, or broil under low until slightly crunchy and golden, stirring cubes once or twice, until all sides are crisp. Allow bread to cool, and if you’re broiling, make sure the cubes don’t burn!
- Reduce oven heat to 325°
Prepare the dish:
- In a large mixing bowl, whisk cream, milk, 2 whole eggs, 5 egg yolks, ⅓ c Parmesan, salt, and pepper in a large bowl until smooth. Fold in bread cubes, and meat mixture, then spread into your prepared baking dish—be careful to not over-mix. Sprinkle the remaining cheese on top and cover in foil.
- Bake for 30 minutes, then remove foil and continue baking until golden brown and set, for additional 15 minutes.
- When bread pudding is done, allow to rest for a few minutes before serving with fresh chives.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
