Recipe by YummySmellsca
Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table.
- 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did)
- 1⁄4 cup 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)
- 3⁄4 cup packed dried cranberries
- 1⁄2 cup diced dried apricot
- 1 cup chopped pecans or 1 cup walnuts
- 1 tablespoon poultry seasoning
- 1 teaspoon rosemary
- 2 teaspoons thyme
- 2 teaspoons fennel seeds
- 1 cup white wine
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground pepper
- 1⁄2 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 2 1⁄2 cups low sodium chicken broth
Directions See How It's Made
- 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.