Chris and Paige, the duo behind the restaurant Central Provisions, have shared this recipe for a Vadouvan Sausage Stuffing. As part of our collaborative collection with Central Provisions, it uses the Vadouvan spice blend, a French inspired curry, to bring warming spices to a classic bread stuffing.
Chef's note: Part of this recipe requires ingredient prep a day ahead/overnight.
Ingredients:
- 3 quarts (about 2 loaves) sourdough bread, cubed and dried overnight
- 1 quart (about 1/2 loaf) white bread, cubed and dried overnight
- 224 grams (~1 cup) chicken stock
- 90g butter (~6 tablespoons) butter
- 1 yellow onion, about 1 cup, small diced
- 1 cup celery, small diced
- 1 head garlic, minced
- 2 links or 250g sweet or spicy pork sausage
- 1 small bunch fresh thyme
- 1 bay leaf
- 28g (~4 tablespoons or an entire 1/4 cup jar) Vadouvan
- 1 tablespoon salt
Directions:
- Preheat oven to 350F.
- Heat chicken stock in a sauce pan until warm (you will be adding this to other ingredients in a later step.)
- Uncase sausage and brown in a large dutch oven or soup pot over medium heat. Remove and set aside.
- In the same pot used for browning sausage, sweat the onion, celery and garlic in sausage fat, until tender.
- Add the butter and cook until melted.
- Tie thyme bunch and bay leaf in butcher's twine and add to pot along with Vadouvan and cooked sausage, cook until fragrant, 2-3 minutes.
- Turn off heat and add bread to the pot, fold to incorporate. Ladle in hot stock and fold again until fully incorporated, season with salt to taste.
- Transfer mixture to a buttered 9x12 glass baking pan. Bake until golden brown, approx. 40 minutes.
- Cool and let set for 10-20 min. before serving. Enjoy!
