by Oui, Chef
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Oui, Chef's Notes:
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1 pound
artisinal sourdough bread, cut into 3/4 inch cubes
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1 pound
lamb sausage (mild, not hot like a merguez)
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1/2
stick of butter
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2
cloves of garlic, finely minced
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2
leeks, white and pale green parts only, thoroughly washed and cut into large dice
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3
celery stalks, cut into medium dice
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2
granny smith apples, peeld, cored, and cut into medium dice
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1 cup
dried cranberries
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1 cup
raw pistachio meats
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1/3 cup
finely sliced fresh mint
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1 tablespoon
finely minced fresh rosemary
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1 tablespoon
finely minced fresh thyme
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1 tablespoon
zatar (can be found in middle eastern markets, or through Penzeys)
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2
eggs, beaten
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1 1/2 cup
low sodium chicken stock
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1/2 cup
finely minced fresh parsley
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6 ounces
feta cheese, crumbled
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olive oil
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kosher salt and black pepper to taste
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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 the hotline about this step!Remove 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 the hotline about this step!Remove 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 the hotline about this step!Whisk 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 the hotline about this step!Preheat 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 the hotline about this step!This 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.
Fany is the author of My Sweet Mexico and Paletas.
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.