Author Pam - For the Love of Cooking / Original by Love and Lemons
Equipment
Baking sheets
9x13-inch baking dish
Nonstick Skillet
Ingredients
1loaf of sourdough bread, torn or cut into 1-inch pieces
½cupbutter
2leeks, sliced, rinsed, and chopped
4stalks of celery, diced
4cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
¼cupsage leaves, chopped
¼cupheaping cup of fresh parsley, chopped
1tspfresh rosemary, chopped
1tspfresh thyme leaves
1½-2cupsvegetable broth, to taste, depending on the dryness of the bread
2eggs, well beaten
1tbspolive oil
Instructions
Tear or cut the sourdough bread into 1-inch cubes. Spread out on baking sheets and dry overnight.
Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with butter or cooking spray.
Melt the butter in a large nonstick skillet over medium heat. Add the leeks and celery to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Place the dried sourdough bread cubes into a large bowl. Pour the leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.
Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes were.
Pour the stuffing into the prepared baking dish. Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
Drizzle the top with the oil then cover and bake for 30 minutes. Remove the foil and bake until golden brown and crisp around the edges, about 10-15 minutes. Serve and enjoy.