by Oui, Chef
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Oui, Chef's Notes:
Expand1 pound artisinal sourdough bread, cut into 3/4 inch cubes Ask a question about this ingredient
1 pound lamb sausage (mild, not hot like a merguez) Ask a question about this ingredient
1/2 stick of butter Ask a question about this ingredient
2 cloves of garlic, finely minced Ask a question about this ingredient
2 leeks, white and pale green parts only, thoroughly washed and cut into large dice Ask a question about this ingredient
3 celery stalks, cut into medium dice Ask a question about this ingredient
2 granny smith apples, peeld, cored, and cut into medium dice Ask a question about this ingredient
1 cup dried cranberries Ask a question about this ingredient
1 cup raw pistachio meats Ask a question about this ingredient
1/3 cup finely sliced fresh mint Ask a question about this ingredient
1 tablespoon finely minced fresh rosemary Ask a question about this ingredient
1 tablespoon finely minced fresh thyme Ask a question about this ingredient
1 tablespoon zatar (can be found in middle eastern markets, or through Penzeys) Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1 1/2 cup low sodium chicken stock Ask a question about this ingredient
1/2 cup finely minced fresh parsley Ask a question about this ingredient
6 ounces feta cheese, crumbled Ask a question about this ingredient
olive oil Ask a question about this ingredient
kosher salt and black pepper to taste Ask a question about this ingredient
Preheat oven to 375 ℉. Place bread cubes on sheet trays and bake until dry and just starting to turn golden, about 20 minutes. Remove from oven and place in a large mixing bowl.
Ask a question about this stepRemove sausage meat from casings, and saute with a little olive oil in a skillet over medium high heat, breaking up large pieces with the back of a spoon, until cooked through. Remove from the pan with a slotted spoon and add to the bread cubes.
Ask a question about this stepRemove any lamb fat from the pan, return it to the heat, add the butter, then the garlic and saute on low-medium heat until it just turns golden. Add the leeks, apples, celery, cranberries, pistachios, rosemary, thyme, zatar, and mint, and turn heat up to medium. Season with salt and pepper and cook until the leeks and apples soften, about 10 minutes. When done, add to the mixing bowl with the meat and bread.
Ask a question about this stepWhisk the two eggs and add to the mixing bowl along with 1 to 1 1/2 cups low sodium chicken stock to moisten (how much will depend on the bread you use), add the fresh parsley, the feta cheese, and check again for seasoning.
Ask a question about this stepPreheat the oven to 350 ℉. Butter a large glass or ceramic baking dish and fill with the stuffing. Top with a piece of buttered foil and bake for about 35-40 minutes, remove the foil and bake for another 10-15 minutes, until top is nicely browned.
Ask a question about this stepThis looks fantastic! I love lamb - what a great way to use it. I'm definitely trying this one.
I am a huge lamb fan I would use this as a side dish as well.
Great combinations, I would consider adding fennel seed and a little cardemon.
This looks amazing; I don't usually like lamb but in this context, I believe I would!
This looks wonderful. Pondering three stuffings at our table, now....
Wow - I adore lamb sausages, and I love your addition of apples, cranberries, pistachios, and all of those great spices.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Oh man, this looks good enough by itself and to heck with the turkey! I'm a big fan of stuffing, especially the ones that are full of flavor and inventiveness, and to me this looks like the stuff of dreams.