We’ve got less than 2 weeks till the big day and I seriously can’t even wait. All I dream about is gravy and stuffing. Sourdough stuffing to be exact. Is that wrong? I hope not. because I am totally enjoying it.
Raise your hand if your favorite part of Thanksgiving is the stuffing?!? It’s sooooo good. Little pieces of toasted bread that is coated with different savory seasonings and then drenched in eggs and stock and baked until golden brown and delicious. Oh I’m salivating just thinking about it.
The past 2 years I’ve had my go-to Rustic Herb Stuffing. It’s amazing. And I will be making it this year along side this new Parmesan and Leek Sourdough Stuffing I developed last week. I mean who says you can only have 1 kind of stuffing at Thanksgiving? I certainly think 2 or 3 is totally acceptable. Especially if you use different kinds of breads. So a french bread stuffing, sourdough bread stuffing and a corn bread stuffing is happening. Kthanksbye
This stuffing is literally STUFFED with leeks and salty parmesan cheese. It’s mind blowing and you need it in your lives. I beg you to make it. And invite me over for leftovers 🙂
It’s super easy too. All you need to do is toast up some cubed sourdough bread.
Cut and clean a boat load of leeks. It’s the right thing to do. And who doesn’t love these veggies!
Saute them in some butter and olive oil with a fair amount of salt and pepper, scallions and garlic.
Toss together the veggie mixture, toasted bread and a whisked concoction of eggs, parmesan cheese and stock.
Make sure everything is folded together and seasoned with salt and pepper.
Place it into a baking dish and bake away! And while it’s baking you have to patiently wait while your entire house starts to smell like the best stuffing ever. It’s painful. Trust me.
And then serve it up for everyone to enjoy!
I’m pretty positive that you guys need to make this for Turkey day. Perhaps you should even make it tonight for dinner too. And then again next week. It seems like the sensible thing to do 🙂 And that way by the time Thanksgiving rolls around, you’ll be able to make this sourdough stuffing with your eyes closed!
Also, why can’t we eat stuffing more frequently throughout the year. Next year I am going to make stuffing at least once a month. It’s too good to only have it annually!
Parmesan and Leek Sourdough Stuffing
- 1 loaf sourdough bread cubed (about 10 oz)
- 6 leeks cut in half and sliced (white and pale green parts only)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 bunch green onions thinly sliced
- 3 cloves garlic minced
- 3 eggs whisked
- 1 cup finely grated parmesan cheese
- 2 cups chicken or turkey stock
- Kosher salt and freshly cracked black pepper to taste
- Preheat the oven to 375 degrees F.
- Place the cubes sourdough bread onto a baking sheet and place it into the oven for about 15 minutes until the bread is toasted and just golden brown. Remove the baking sheet from the oven and set it aside to cool.
- Place the cut leeks into a colander and rinse well to make sure any grit or dirt is removed.
- In a large skillet over medium high heat, add the butter and the olive oil and let the butter melt. Add the leek to the skillet and sauté for 6-7 minutes until tender. Add the green onion and garlic and sauté for 1 minute more. Season with a generous pinch of salt and pepper and remove the skillet from the heat.
- In a large bowl, whisk together the eggs, parmesan cheese and chicken stock. Once combined, add the toasted bread and leek mixture and stir to combine. If the bread still looks pretty dry, add about 1/2 cup of stock until all the bread is fairly moist. Season with salt and pepper.
- Transfer the mixture into a large baking dish, about 12x8 inches, and cover with a piece of foil.
- Place the stuffing into the oven and bake for 30 minutes. Then remove the foil and let it continue to bake for 30 more minutes until done.
- Remove the stuffing from the oven and serve immediately. (Preferably with a big plate of turkey, gravy and mashed potatoes!)