Leek and Sourdough Stuffing
Leek and Sourdough Stuffing features cubed sourdough bread pieces that absorb a rich, herby chicken broth all mixed with leeks, onions, and celery.
Servings: 6 servings
Calories: 161kcal
Ingredients
- 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
Instructions
- Slice sourdough bread into bite-sized cubes. 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 and 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.
Notes
If the stuffing comes out to dry (this can vary depending on how dry your bread is), it's an easy fix. Heat up a half cup of chicken stock and pour it over the finished stuffing, a little bit at a time until the liquid is absorbed and the sourdough stuffing has reached the texture you desire.
Nutrition
Calories: 161kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 265mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg