Best Stuffing
Ingredients
- 1 small loaf day-old crusty sourdough bread not sandwich bread
- 1/2 cup slated butter or vegan butter
- 2 leeks halved, thinly sliced, and rinsed well
- 4 celery ribs diced
- 3 cloves garlic chopped
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped sage
- 1/4 cup chopped parsley
- 1 tsp chopped rosemary
- 1 tsp fresh thyme leaves
- 1 1/2 to 2 cups vegetable broth
- 2 eggs beaten
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
- Tear the bread into 1-inch pieces and place in a very large bowl.
- Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic,salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage,parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes.If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.