Thanksgiving Stuffing Without Celery
A rich, herb-forward stuffing made with sourdough bread, leeks, and fresh sage. It includes all the comfort of a classic Thanksgiving side dish, minus the celery.
Ingredients
- 500 g (1 lb) sourdough bread cut into 2cm (1in) cubes
- 50 g (3 ½ tbsp) unsalted butter
- 3 tbsp extra virgin olive oil
- 1 yellow onion diced
- 2 leeks thinly sliced, white & light green parts only
- 5 g (1 tsp) salt divided (see note 1)
- 4 cloves garlic minced
- 10 g (¼ cup) fresh sage finely chopped
- 1 tbsp fresh thyme chopped
- ½ tsp freshly ground black pepper
- 750 ml (3 cups) chicken stock (see note 2)
- 3 eggs
- 2 tbsp flat-leaf parsley chopped
Instructions
- Preheat oven to 150°C/300°F. Lightly grease a 33×23cm (13×9in) baking dish. Add the bread to a large baking tray (you may need to use 2 so as not to overcrowd) and place it in the oven. Toast or about 20 minutes, or until dry to the touch and lightly golden at the edges. Remove from the oven and transfer to a large mixing bowl. Increase the oven heat to 180°C/350°F.
- While the bread is toasting, add the butter and olive oil to a large skillet and set over medium heat. Once the butter is melted and foamy, add the onion, leeks and ¼ tsp of salt. Cook, stirring frequently, until the onions and leeks are softened and fragrant, about 5-7 minutes.
- Add the garlic, sage, thyme and black pepper. Cook for 1-2 minutes longer, just until very fragrant. Remove from the heat and scrape the onion mixture over the bread.
- Add the chicken stock, eggs and remaining ¾ tsp of salt to a medium bowl and whisk to combine. Pour over the bread and onions. Add the parsley and stir until everything is well combined.
- Transfer the bread mixture to the prepared baking dish, spreading it out evenly. Cover tightly with foil and bake for 30 minutes. Uncover and bake until the top is crisp and golden in places, another 15-20 minutes. Allow to cool for at least 10 minutes before serving.
Notes
- For best results, measure salt by weight, as different salts vary in crystal size and density.
- For best results, use unsalted stock so you can control the seasoning of the final dish.
Nutrition
Calories: 343kcal | Carbohydrates: 41g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 785mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 746IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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