Merguez, Caramelized Leek, and Chestnut Stuffing/Dressing

Recipe by Gravity84

Ingredients

• 1 lb merguez (basic recipe follows)
• 2 leeks, cleaned and diced
• 1 rib celery, minced
• 1 small onion, minced
• 3 cloves garlic
• 2 eggs, beaten
• Parmiggiano-Reggiano
• 1 tsp fresh thyme
• 1 tbsp fresh sage, minced
• 1 tbsp fresh rosemary, minced
• Crusty bread like a sourdough, chopped into cubes, drizzled with olive oil, and toasted in an oven
• 1 cup of roasted chestnuts, shelled and chopped
• 1 apple, peeled, cored, and chopped
• chicken broth, preferably homemade
• butter
• olive oil
• salt and pepper

Preparation

In a deep saute pan add a pat of butter and a tbsp of olive oil. Add the leeks, the celery, and the onion and saute on medium low heat until lightly caramelized (~30 minutes). Reserve. Turn heat to high and add crumbled merguez. Sear and break up the sausage into small pieces. Add reserved vegetables, garlic, herbs, chestnuts, apple, and toasted bread cubes. Stir to absorb drippings from sausage. Then add the two eggs and enough broth to moisten the bread. You don't want it soggy, but you also don't want it dry. Season with salt and pepper, stir, and transfer to a 9x13 pan. Top with grated Parmiggiano-Reggiano. Bake at 400 F until cooked through and top is caramelized. Alternatively, stuff into a deboned turkey and roast.

Merguez

If you don't have access to fresh merguez, you can fake it by mixing together the following:

• 1 lb ground lamb
• 2 cloves minced garlic
• 1 tbsp sweet paprika
• 2 tsp oregano
• splash of dry red wine
• 2 tsp fennel seed, ground
• big pinch of sugar
• salt
• big pinch red pepper flakes

Mix thoroughly, be sure to not let the mixture get too warm.