Continued from page 3

A Top Chef Thanksgiving

Thursday November 06, 2008 01:00 PM EST

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• Josie's Candied-Cranberry-and-Spiced Rum Punch
• Nikki's Butternut Squash Soup with Walnuts
• Dale's Deep-Fried Turkey with Hot Sauce
• Tom's Sausage Stuffing with Caramelized Leek and Sage
• Padma's Zucchini Pudding
• Spike's Vineyards Cranberry Relish
• Gail's Creamed Spinach
• Harold's Potato Roesti
• Dave's Pumpkin Panne Cotta
• Lee Anne's Day-After Turkey and Dumplings

Sausage Stuffing with Caramelized Leek and Sage
• Chef Tom Colicchio


2 packages breakfast sausage
1 cup finely chopped fennel ½ cup finely chopped carrots
½ cup finely chopped celery
½ cup finely chopped leeks
½ cup finely chopped onion 2 cloves garlic, peeled and minced
1 cup golden raisins soaked in hot water and drained
2 lbs. crusty French bread, cubed, placed on a tray and left out overnight
Fresh thyme leaves
Fresh sage leaves
Toasted fennel seed
6 large lightly beaten eggs
2 to 3 cups chicken stock
Salt and freshly ground black pepper


Preheat oven to 350 degrees. Cook sausage in large sauté pan over medium heat until browned.

Remove pan from heat and set aside saving the sausage fat. Remove sausage with a slotted spoon. Cut into ¼-inch pieces. Set aside.

Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes.

In a large mixing bowl, place the sausage, sautéed vegetables, raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. Slowly add just enough chicken stock until mixture is moist. Add salt and pepper to taste.

Place in a large gratin dish. Cover with foil and bake for 30 minutes in preheated oven. Uncover and bake until browned.