Description
Indulge in the comforting flavors of this Sourdough and Leek Stuffing, perfect for holiday feasts or cozy dinners. The delightful combination of stale sourdough bread, sweet leeks, and fresh herbs creates a dish that is both hearty and sophisticated. This unique stuffing not only elevates roasted meats but also stands out as a delicious vegetarian option. Impress your guests with this rich, flavorful side that celebrates seasonal ingredients.
Ingredients
Scale
- 6 cups stale sourdough bread, cubed
- 2 cups leeks, sliced (white and light green parts)
- 1 cup low-sodium vegetable broth
- 1/4 cup unsalted butter
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large baking dish.
- If necessary, dry the cubed sourdough bread in the oven for about 10 minutes.
- In a skillet over medium heat, melt the butter. Add leeks and sauté for 5-7 minutes until soft.
- In a large bowl, combine the cubed bread, sautéed leeks, herbs, broth, salt, and pepper. Mix gently until all bread is moistened.
- Transfer the mixture to the prepared baking dish and bake for 30-35 minutes until golden brown on top.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Use day-old sourdough for optimal texture; avoid fresh bread to prevent mushiness. Feel free to customize by adding diced vegetables or nuts for extra flavor and crunch. For make-ahead convenience, assemble the stuffing up to 24 hours prior and refrigerate.