This chunky stuffing is buttery and flavored with leeks, celery and fresh herbs. It is moist with just the right touch of crunch and chew.
- 1 medium loaf of rustic sourdough bread
- 1/2 cup salted butter
- 2 cups thinly sliced leeks (about 2 leeks)
- 1 1/2 cups diced celery (about 3–4 stalks)
- 3 garlic cloves, chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 cups vegetable broth
- 2 eggs
- 1 tablespoon of olive oil
- Preheat oven to 350° F and grease an 8×11 inch dish with olive oil.
- Tear loaf into 1 to 2 inch pieces.
- If bread is fresh, place on a baking sheet and broil until slightly dry, otherwise put into a large bowl.
- Chop leeks, celery and garlic and place in a medium saucepan with butter, salt and pepper.
- Place on low heat until butter is melted, once melted sauté vegetables on medium heat for about 5 minutes.
- Pour the butter and vegetable mixture into the torn bread and add the parsley, thyme and rosemary. Toss until bread is fully coated.
- Add the vegetable broth and toss again.
- Add the eggs and toss once last time, making sure the liquid is evenly distributed.
- Pour mixture into baking dish and drizzle with olive oil. Bake for 30-35 minutes or until top is crispy.
- Serving Size: 1/8th recipe
- Calories: 327 calories
- Sugar: 2.9 g
- Sodium: 784 mg
- Fat: 15.6 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 37.8 g
- Fiber: 2.4 g
- Protein: 9.3 g
- Cholesterol: 71 mg