Sausage, Leek and Currant Stuffing Recipe

Directions:

1. Preheat oven to 350°F. Arrange bread cubes on 2 heavy large baking sheets. Bake until slightly dry, about 10 minutes. Cool completely.
2. Heat oil in heavy large Dutch oven over medium-high heat. Add leeks, sausage, celery, sugar, thyme and sage. Season with salt and pepper and cook until sausage is cooked through and leeks are tender, crumbling sausage with fork and stirring occasionally, about 10 minutes. Transfer mixture to large bowl. Cool slightly. Add bread cubes and currants to sausage mixture and toss to combine. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir beaten eggs into stuffing.