Servings: 10
Prep Time: 20 min
Cook Time: 30 min
2 cloves of garlic; finely minced
1 large shallot; finely minced
2-4 leeks; white part only, cleaned rinsed, cut into 1/4" half moons
3/4 cup; finely diced celery
3 tablespoons; total of minced parsley, sage, rosemary and thyme
8 tablespoons; of unsalted butter
2 tablespoons; olive oil
1/3 cup; brandy
1 3/4 cup; of chicken broth
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
16 ounces; chicken and apple sausage (uncooked) if cooked-simply add to final mixture before baking
16 oz; chicken stock
Preheat oven to 350°F.
For the sausage: In a skillet with a lid, poach the uncooked sausage in 1/2- 3/4" water until the water evaporates (about 15 minutes). Uncover and continue to cook the sausage until golden brown (may need a tablespoon of oil) about 6-8 minutes. Allow to cool, then slice 1/4" pieces.
For the dressing: Heat oven to 350°F. In a large skillet, melt butter and 2 tablespoons of olive oil. Add the minced shallots and garlic until translucent, then add the leeks. Once the leeks are translucent and starting to turn golden brown, remove.
Place the lovely leek mixture in a large mixing bowl, set aside.
In the same skillet, add a tablespoon of butter and quickly toast the 2 packets of Mrs. Cubbison's dressing. Add this to the leek mixture. Slowly add the chicken broth and mix gently. Once incorporated, add the sausages and minced herbs. (Reserving a teaspoon of herbs to garnish the finished, baked dish).
Butter a 3 quart casserole dish and gently fold mixture. Dot with the remaining 2 tablespoons of butter. If it needs more chicken broth, add some.
Bake uncovered on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. Sprinkle with the reserved chopped herbs and serve.