Holiday Supper Stuffing
photo by YummySmellsca
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
20 side dishes
- Serves:
- 20
ingredients
- 680.38 g day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did)
- 59.14 ml butter
- 2 leeks, thinly sliced
- 3 large celery ribs, with leaves, diced
- 5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
- 177.44 ml packed dried cranberries
- 118.29 ml diced dried apricot
- 236.59 ml chopped pecans or 236.59 ml walnuts
- 14.79 ml poultry seasoning
- 4.92 ml rosemary
- 9.85 ml thyme
- 9.85 ml fennel seeds
- 236.59 ml white wine
- 4.92 ml kosher salt
- 2.46 ml ground pepper
- 118.29 ml chopped fresh parsley
- 2 large eggs, lightly beaten
- 591.47 ml low sodium chicken broth
directions
- Preheat oven to 400F degrees and butter a 4-qt casserole dish.
- Place bread cubes in a bowl and set aside.
- In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
- Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
- Stir in the wine and bring to a boil. Cook until reduced by half.
- Pour into the bread mixture and add salt and pepper.
- Add parsley, and eggs, stir to combine.
- Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
- Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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