Tender buttered leeks, sourdough bread cubes, and an herby chicken stock, simple ingredients come together to make Leek and Sourdough Stuffing.
– 4 cups sourdough bread that has been dried out and cubed – 2 cups leeks pale green parts and white parts – 4 tablespoon butter – ¼ teaspoon sage – ¼ teaspoon thyme – 1 ½ cups chicken stock – ½ onion diced – 1 celery stalk diced – Salt and pepper to taste
Dry out bread cubes on the counter for 24 hours or in the oven at 300° for about 20 minutes.
In a large skillet over medium heat melt butter and add onions, leeks, and celery. Sauté until soft, about five minutes.
Add chicken stock, sage, thyme, and salt and pepper. Stir.
Add in cubed dry bread. Stir to coat the bread with the liquid. Cover for five minutes until all the liquid is absorbed and the bread is soft.