Description

Elevate your Thanksgiving feast with this Sourdough and Leek Stuffing, a delightful blend of crunchy sourdough bread, sweet leeks, and aromatic herbs. As it bakes, the comforting aromas fill your kitchen, promising a flavorful addition to your holiday table. This stuffing is not just a side dish; it’s a cherished family favorite that will have everyone asking for seconds.

Ingredients

Scale

8 cups day-old sourdough bread (cubed)
2 large leeks (sliced)
1/2 cup unsalted butter
2 cups low-sodium chicken or vegetable broth
1/4 cup fresh thyme (chopped)
1/4 cup fresh sage (chopped)
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C). Grease a large baking dish.
Spread cubed sourdough on a baking sheet and toast for about 10 minutes until lightly golden.
In a skillet over medium heat, melt butter. Add sliced leeks and sauté for 5-7 minutes until softened; season with salt and pepper.
In a large bowl, combine toasted sourdough and sautéed leeks. Gradually add broth until just moist.
Stir in chopped thyme and sage. Adjust seasoning if necessary.
Transfer the mixture to the prepared baking dish and bake uncovered for 30-35 minutes until golden brown on top.

Nutrition

Serving Size: 1 cup (240g)
Calories: 295
Sugar: 2g
Sodium: 420mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 6g
Cholesterol: 45mg

Keywords: - Use stale sourdough for optimal texture; it absorbs moisture without becoming mushy. - Experiment with additional herbs like rosemary or parsley for unique flavors. - For added texture, consider mixing in nuts or dried fruit such as walnuts or cranberries.