Best Stuffing
Ingredients
The bread
-
1
pound
day-old crusty sourdough bread
The vegetables
-
2
cups
leeks, thinly sliced and rinsed
-
4
stalks
celery, diced
-
3
cloves
garlic, chopped
The fats and liquids
-
½
cup
salted butter
-
1½ to 2
cups
vegetable broth
The eggs and seasonings
-
2
large
eggs, beaten
-
¾
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
¼
cup
chopped fresh sage
-
heaping ¼
cup
chopped fresh parsley
-
1
teaspoon
chopped fresh rosemary
-
1
teaspoon
fresh thyme leaves
For topping
-
1
tablespoon
melted butter
Instructions
- Preheat the oven to 350°F and grease a baking dish.
- Tear the bread into 1-inch pieces and place in a large bowl.
- Melt the butter in a skillet and sauté the leeks, celery, garlic, salt, and pepper for 5 minutes.
- Pour the leek mixture over the bread and add the fresh herbs, tossing to combine.
- Pour 1½ cups of broth over the mixture and toss again, adding eggs and more broth if needed.
- Transfer the mixture to the baking dish, cover, and refrigerate if making ahead.
- Drizzle melted butter on top and bake covered for 30 minutes, then uncover and bake for an additional 5 to 10 minutes for a crispy top.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
70mg
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