Description
Elevate your Thanksgiving table with this Sourdough and Leek Stuffing, a harmonious blend of savory leeks and tangy sourdough bread. Each bite delivers a delightful texture and rich flavor, making it the perfect side dish for turkey or as a standalone treat. This recipe promises to fill your home with warm, inviting aromas and create lasting memories around the dinner table.
Ingredients
Scale
- 8 cups day-old sourdough bread, cubed
- 3 large leeks, cleaned and chopped (white and light green parts)
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons fresh thyme leaves
- 2 1/2 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Spread cubed sourdough on a baking sheet and toast for 10-15 minutes until golden.
- In a large skillet over medium heat, melt butter. Add leeks and sauté for about 8-10 minutes until soft.
- In a mixing bowl, combine toasted bread, sautéed leeks, thyme, salt, and pepper. Gradually stir in vegetable broth until moist but not soggy.
- Transfer the mixture to a greased baking dish; cover with foil if you prefer softer stuffing or leave uncovered for a crispy top.
- Bake at 375°F (190°C) for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: To add texture, consider mixing in 1/2 cup chopped walnuts or dried cranberries. For a vegetarian version, ensure you use vegetable broth.