Description
Elevate your holiday gatherings with this delectable Irr Sourdough and Leek Stuffing. A harmonious blend of crispy sourdough, sweet leeks, and savory herbs creates a warm, comforting dish that fills your home with irresistible aromas. Perfect for Thanksgiving or any dinner occasion, each bite offers a delightful combination of textures and flavors that will leave your guests raving.
Ingredients
Scale
- 8 cups stale sourdough bread, cubed (about 10 oz)
- 3 medium leeks, cleaned and sliced
- 1/2 cup unsalted butter (1 stick)
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick spray.
- Spread the cubed sourdough on a baking sheet and toast in the oven for about 10 minutes until golden brown.
- In a large skillet, melt the butter over medium heat, then add leeks. Sauté for about 5-7 minutes until soft.
- In a large bowl, combine toasted bread cubes, sautéed leeks, dried herbs, chicken broth, salt, and pepper. Stir until well mixed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for about 30-35 minutes until golden on top. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Use day-old sourdough for the best texture. Customize by adding nuts or dried fruit for added flavor. For a vegetarian option, substitute chicken broth with vegetable broth.