Best Stuffing Recipe (Print Version)

# Ingredients:

01 - 1 pound sourdough bread, day-old.
02 - 1/2 cup salted butter, plus 1 tablespoon melted.
03 - 2 leeks, sliced (2 cups).
04 - 4 celery stalks, diced (1¾ cups).
05 - 3 garlic cloves, chopped.
06 - 3/4 teaspoon sea salt.
07 - 1/2 teaspoon black pepper.
08 - 1/4 cup fresh sage, chopped.
09 - 1/4 cup fresh parsley, chopped.
10 - 1 teaspoon fresh rosemary, chopped.
11 - 1 teaspoon fresh thyme leaves.
12 - 1½ to 2 cups vegetable broth.
13 - 2 large eggs, beaten.

# Instructions:

01 - Heat oven to 350°F and grease baking dish.
02 - Tear bread into 1-inch pieces.
03 - Melt butter in skillet over medium heat, cook leeks, celery, garlic, salt, and pepper for 5 minutes.
04 - Pour vegetables over bread, add herbs and toss well.
05 - Pour in 1½ cups broth, toss to coat, and mix in beaten eggs.
06 - Add remaining broth if needed.
07 - Transfer to baking dish and drizzle with melted butter.
08 - Bake covered for 30 minutes, uncover and bake 5-10 minutes more if needed.

# Notes:

01 - Use crusty sourdough, not sandwich bread.
02 - Toast fresh bread 10-15 minutes if not stale.
03 - Can prepare ahead and refrigerate before baking.

Back