Best Stuffing Recipe

Ingredients 1 small loaf (1 pound) day-old crusty sourdough bread, (not sandwich bread) ½ cup salted butter, plus 1 tablespoon melted butter for topping 2 leeks, halved, thinly sliced, and rinsed well (2 cups) 4 celery stalks, diced (1¾ cups) 3 garlic cloves, chopped ¾ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ cup chopped fresh sage Heaping ¼ cup chopped fresh parsley 1 teaspoon chopped fresh rosemary

To prepare, grease and preheat the oven to 350 degrees Fahrenheit in an 8x11 or 9x13-inch baking dish.

Instructions

In a large skillet over medium heat, melt the butter. Leeks, celery, garlic, salt and pepper should be added; cook half way through reduction after stirring for five minutes. 

Sage parsley rosemary thyme will be sprinkled on top of bread after leek mixture has been evenly distributed. 

Use your hands to toss everything until it is well coated; pour over stuffing 1 ½ cups broth to ensure that it is properly coated. 

Continue tossing then add egg(s). It should feel like the bread is rather moist. If so mix in remaining half cup of broth which might be a little bit dry or not according to the density as well as dryness of the used bread.

Pour into baking dish and set aside. Should you wish to stop here prepare this dish ahead of time by wrapping it with aluminum foil then put in refrigerator until ready for baking.

Just before baking drizzle one tablespoon melted butter on top and bake covered for thirty minutes. 

In case if the stuffing is still rather moist remove lid from pan and continue baking another five-to-ten more minutes to get it crispy at the top.

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