Homemade Herb Stuffing With Leeks

There’s nothing wrong with the classic boxed or bagged stuffing mix. If, however, you’re trying to up your stuffing game, chunks of fresh bread and fresh herbs really do the trick. This version is built around crusty bread, sautéed leeks, and a mix of herbs.

Ingredients

• 1 large loaf of crusty bread (sourdough is a great option here)

• 2 leeks, white and light green parts

• 1 large carrot, small diced

• 5 stalks celery, thinly sliced

• 6 garlic cloves, grated or minced

• 1/2 cup parsley or celery leaves, chopped

• 1/4 cup chives, sliced

• 1 Tbsp sage, chopped

• 1 Tbsp thyme, chopped

• 2 1/4 cups chicken, turkey, or vegetable stock

• 2 eggs

• 1/2 cup white wine

• 8 Tbsp salted butter

• 1/4 cup olive oil

• Salt (about 2 tsp) and pepper

Instructions

1. Dry the bread: Tear or cut into 2-inch chunks and leave out to dry on a baking sheet for at least 12 hours, or toast in a 300°F oven, tossing occasionally, just until crispy on the outside but not browned.

2. Preheat oven to 350°F.

3. Slice leeks in half then into thin half-moons and rinse in water to remove any dirt.

4. Heat a large pan over medium-high heat with 1/4 cup olive oil. Add leeks, carrots, celery, and garlic, and sauté 6-8 minutes or until everything starts to soften.

5. Season with a few pinches of salt and black pepper.

6. Add white wine and cook until it’s reduced by about half, about 4 minutes.

7. Mix together stock and eggs in a small bowl.

8. Place bread in a large bowl, add the cooked vegetables, chopped herbs, and stock mixture. Add a few more pinches of salt and pepper and mix well without squishing the bread too much. The bread should feel wet but not sopping; add more stock if needed.

9. Transfer the mixture to a baking dish without pressing down, cover with foil, and bake for 30 minutes.

10. Optional: To crisp the top, increase the oven to 425°F and bake for an additional 20 minutes until the top is golden brown.

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