Preheat oven to 350F. Arrange bread cubes on 2 heavy large baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. 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. Serves 10. Bon Appetit December 1992
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|Serving Size: 1 Serving (1424g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 66 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 92.5mg||3 %|
|Potassium 1553.5mg||41 %|
|Total Carbohydrate 147.5g||43 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 135.9g|
|Protein 6.6g||9 %|
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Calories per serving: 630
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