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Sausage Leek "Bread Pudding" Stuffing - Alessandra Ciuffo

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I think I am among the few people who find the classic stuffing unnecessary and odd, that is until I developed this unicorn of a recipe - sausage leek

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Sausage Leek &#8220;Bread Pudding&#8221; Stuffing

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Alessandra Ciuffo

Alessandra Ciuffo is chef, creator, storyteller, and food educator. The focus of her content is on culinary education, family, travel, and lifestyle.

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Yes — it’s actually better that way. Assemble it the day before, cover, and refrigerate overnight. Bake fresh the next day (add 5–10 minutes since it’ll be cold). The bread will soak up the custard slowly and develop even deeper flavor.

Can I make this ahead of time?

Absolutely. Bake, cool, cover, and refrigerate. Reheat covered at 350°F for about 20 minutes, then uncover for a few minutes to bring back the crisp top.

Can I bake it completely ahead and reheat?

The top should be golden and crisp, and the center should have a gentle jiggle when you shake the pan. If it’s still liquidy, bake a few minutes longer.

How do I know it’s done?

This stuffing is rich and flavorful without being heavy. The miso and soy add umami depth, the sausage and vegetables build a flavorful base, and the custard keeps it soft and creamy inside with a golden, crisp top. The semolina bread holds it all perfectly.

Sausage Leek "Bread Pudding" Stuffing

Dry the Bread

Cook the Sausage

Sauté the Vegetables

Make the Custard

Combine Everything

Bake

Rest & Serve

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