Pumpkin Leek Stuffing With Turkey Sausage

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Big Girls Small Kitchen


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3 ½-2lb pumpkins, peeled and cut into 1-inch cubes

6 leeks, white and light green parts only, halved and thinly sliced

1 stick butter

½ cup of water or stock

2 ½ lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing

3 sweet onions, chopped

3 fennel bulbs, chopped

1 tbsp fresh chopped thyme leaves

¼ cup dry white wine

4 loaves ciabatta, cut into 1 inch cubes

4 cloves garlic, chopped

½ cup sage leaves, coarsely chopped

6 eggs, lightly beaten

2 cups chicken stock

½ cup chopped fresh parsley

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