Tom Colicchio Instagram – I love Thanksgiving 🦃 and this is a stuffing I have been making for years. I make it at home. We make it at our restaurants. It’s like savory bread pudding. You can make it vegetarian without the sausage. You can bake it in a casserole for dressing or stuff the bird as I like to. The recipe is below with some tips & pointers in the video. Enjoy and Happy Thanksgiving! RECIPE: • 2 packages breakfast sausage • 2 tbs. olive oil  • 1/2 cup finely chopped fennel • 1/2 cup finely chopped carrots • 1/2 cup finely chopped celery • 1/2 cup finely chopped leeks • 1/2 cup finely chopped onion • 2 cloves garlic, minced  • 1/2 cup golden raisins (more if you’d like) • 1/2 cup chestnuts • 1/2 to 1 cup chopped fresh herbs thyme, rosemary, saege, parsely, tarragon) • 1 tbs toasted fennel seeds (optional)  • 2 lb. Crusty French Bread, cubed  • 6 large eggs, whisked together • 4 to 6 c. chicken stock • Salt and freshly ground black pepper Preheat oven to 350°F 

Add olive oil to a large saute pan over medium heat. Add sausage to the pan and cook sausage until browned, breaking up the sausage as it cooks. Remove sausage from the pan with a slotted spoon and set aside. Add chopped fennel, carrots, celery, leeks, onion, and garlic to the pan in small batches at time.  Sauté for about 10 minutes until the vegetables are soft. Season with salt & pepper. Remove from heat when finished.  
Add the sausage, raisins, chestnuts, herbs to the vegetables. Mix gently all together. Place bread cubes in a large mixing bowl and gently mix together with the vegetables. Slowly add just enough chicken stock until the mixture is moist. Add eggs and mix together. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in a preheated 350°F oven. Uncover and bake until browned. #thanksgiving #stuffing #holidays #tomcolicchio New York, New York