Sausage, Leek And Currant Stuffing

• 1 1/2 lbs egg bread, cut into 1-inch cubes (about 17 cups)
• 2 tablespoons olive oil
• 6 cups leeks, sliced (white-lt. green part only, or about 6 leeks)
• 1 lb Italian turkey sausage, casing removed
• 2 cups celery, chopped
• 1 tablespoon sugar
• 1 tablespoon dried thyme, crumbled
• 3/4 teaspoon dried rubbed sage
• 1 cup dried currant
• 2 eggs, beaten to blend

1. Preheat oven to 350u0b0F
2. Arrange bread cubes on 2 heavy large baking sheets.
3. Bake until slightly dry, about 10 minutes.
4. Cool completely.
5. Heat oil in heavy large Dutch oven over medium-high heat.
6. Add leeks, sausage, celery, sugar, thyme and sage.
7. Season with salt and pepper.
8. Cook until sausage is cooked through and leeks are tender, about 10 minutes.
9. Transfer mixture to large bowl.
10. Cool slightly. Add bread cubes and currants to sausage mixture and toss to combine.
11. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
12. Stir beaten eggs into stuffing.

egg bread, olive oil, leeks, italian turkey sausage, celery, sugar, thyme, sage, currant, eggs

Taken from www.food.com/recipe/sausage-leek-and-currant-stuffing-195004 (may not work)