Holiday Supper Stuffing

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.

• Ready In: 1 hr 10 mins
• Serves: 20
• Yields: 20 side dishes

Ingredients

• 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

1. Preheat oven to 400F degrees and butter a 4-qt casserole dish.
2. Place bread cubes in a bowl and set aside.
3. In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
4. Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
5. Stir in the wine and bring to a boil. Cook until reduced by half.
6. Pour into the bread mixture and add salt and pepper.
7. Add parsley, and eggs, stir to combine.
8. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
9. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.