Sourdough Stuffing for Thanksgiving

Homemade Stuffing with Sourdough Bread

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


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Step 1

Dry out bread cubes on the counter for 24 hours or in the oven at 300° for about 20 minutes.

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Step 2

 In a large skillet over medium heat melt butter and add onions, leeks, and celery. Sauté until soft, about five minutes.

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Step 3

Add chicken stock, sage, thyme, and salt and pepper. Stir. 

Step 4

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.

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Click the link below for more detailed instructions!