Best Stuffing Ever (Print Version)
# Ingredients:
01 -
1/2 cup salted butter, plus an extra tablespoon, melted.
02 -
1 pound sourdough bread, slightly stale.
03 -
4 celery stalks, diced up (about 1¾ cups).
04 -
2 leeks, thinly sliced (makes 2 cups).
05 -
3/4 teaspoon sea salt.
06 -
3 cloves of garlic, minced.
07 -
1 teaspoon fresh rosemary, chopped finely.
08 -
1/4 cup parsley, chopped.
09 -
1 teaspoon thyme leaves, fresh.
10 -
1/4 cup sage, chopped.
11 -
1/2 teaspoon black pepper.
12 -
2 large eggs, whisked.
13 -
1½ to 2 cups vegetable broth, depending on preference.
# Instructions:
01 -
Set the oven to 350°F and coat your baking dish with grease.
02 -
Rip bread into chunks roughly an inch wide.
03 -
Heat butter in a big skillet over medium. Cook celery, leeks, garlic, salt, and pepper for about 5 minutes.
04 -
Mix veggies with the bread and toss in the chopped herbs until it's evenly coated.
05 -
Drizzle in 1½ cups broth, mix well, and fold in the beaten eggs.
06 -
If it looks dry, pour in the rest of the broth bit by bit.
07 -
Spoon everything into the baking dish and drizzle the melted butter on top.
08 -
Pop it in the oven, covered, for 30 minutes. Take the cover off, then bake for another 5-10 minutes if it needs a bit more time.
# Notes:
01 -
Go for a crusty loaf—soft bread won't work well.
02 -
If the bread's fresh, toast it for 10-15 minutes to make it firm.
03 -
You can prep this ahead of time and chill it until it's ready to bake.