Sausage and Currant Stuffing, and Brussels Sprouts au Gratin
This show-stopping stuffing recipe has currents and sausage, then wrapped in bacon and sage and Brussels Sprouts get a full overhaul gratin style.
Ingredients
Brussels Sprouts:
- 3/4 lbs brussels sprouts, trimmed and halved
- 1 Granny Smith Apple, chopped into 1" pieces
- 1 medium garlic clove, minced
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/2 cup grated cheddar cheese*
- 1/2 cup panko breadcrumbs
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
Stuffing:
- 1 tbsp olive oil
- 1 celery rib / stick, finely chopped
- 1 small white or yellow onion, finely chopped
- 1 medium garlic clove, minced
- 2 links mild Italian Sausage, casings removed and roughly chopped
- 1/2 cup dried currants (or cranberries)
- 4 slices 1" thick country or French bread, torn into small pieces or blitzed in a food processor
- 3 tbsp chopped fresh sage leaves, plus 10 whole leaves for lining pan
- 1/4 cup chopped fresh parsley leaves and tender stems
- 1 large egg
- 10 slices bacon
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Brussels Sprouts:
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Preheat oven to 400° F. In an 8 x 8 oven proof dish (casserole) mix together brussels sprouts, apple pieces, garlic, mustard, and lemon juice. Season lightly with salt and pepper.
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In a small bowl mix together breadcrumbs, cheddar cheese, and thyme leaves. Scatter over top of brussels sprouts.
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Cover with foil and bake for 15 minutes. Remove foil and continue to bake for 15-20 minutes more until top is golden brown. **
Stuffing:
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Preheat oven to 375° F.
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Line the bottom of a loaf pan (mine was approx. 9" x 5" around the top) with parchment paper. Line the pan bacon slices saving 2-3 for the top, alternating slices with whole sage leaves.
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Heat oil in a small skillet and cook celery, onion and garlic until starting to soften. Place in a bowl and allow to cool slightly. Add chopped sausage meat, currants, bread pieces, sage, parsley, and egg. Season with salt and pepper. Mash thoroughly together (easiest way to do this with your hands). Place mixture in loaf pan and press down. Cover with remaining bacon pieces.
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Bake for 40-50 minutes. Invert onto a baking sheet lined with non-stick paper and bake at 425° F for 15 minutes or until bacon is crispy. Slice and serve.
Recipe Notes
* I used old white cheddar cheese in this recipe, but any cheddar will do.
** Brussels sprouts can be placed in fridge and reheat at a lower temperature the next day.