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Herbaceous Sourdough Stuffing with Celery and Leeks

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Pixicook editorial team

A flavorful stuffing made with sourdough bread, leeks, celery, and fragrant herbs, perfect for festive occasions or as a comforting side dish.

Ingredients for Herbaceous Sourdough Stuffing with Celery and Leeks

units in
USchevron
serves
10 peoplechevron

Sourdough Bread, torn into 1.5- to 2-inch pieces

0 lb

Unsalted Butter

tablespoons

Garlic Clove, thinly sliced

each

Leek, white and light green parts chopped

each

Kosher Salt

to taste

Black Pepper, freshly ground

to taste

Celery Stalks, thinly sliced, leaves reserved

each

Red Pepper Flakes, optional

teaspoons

Low-Sodium Chicken Broth

cups

Flat Leaf Parsley, finely chopped

cups

Chives, finely chopped

cups

Marjoram, finely chopped

tablespoons

How to Make Herbaceous Sourdough Stuffing with Celery and Leeks

1. Prepare Bread

Tear the loaf into 1.5- to 2-inch pieces and spread them out on a rimmed baking sheet. Let the bread sit out to dry for 12 to 24 hours; or toast it in a 300-degree oven until it’s lightly crisped but not browned.

2. Cook Leeks and Garlic

Heat a large skillet over medium heat and combine the olive oil with 4 tablespoons of butter. Add the thinly sliced garlic and chopped leeks, season with kosher salt and freshly ground black pepper. Cook for about 8 to 10 minutes until the leeks are bright green and softened.

3. Add Celery and Wine

Add the sliced celery to the skillet, season with kosher salt and freshly ground black pepper, and cook for another 4 to 6 minutes until the celery is tender. Pour in the dry white wine and let it cook until reduced by three-quarters, about 3 to 4 minutes.

4. Mix Ingredients

In a medium bowl, whisk together the low sodium chicken broth and large eggs. In a large bowl, combine the torn bread with the leek and celery mixture, chopped parsley, chives, and marjoram. Pour the egg mixture over the bread mixture and toss gently to coat evenly.

5. Bake Stuffing

Transfer the mixture to a 2.5- to 3-quart baking dish or a 9-by-13-inch pan. Dot the top with the remaining 4 tablespoons of butter, cover with foil, and bake in a preheated 375-degree oven for 25 to 30 minutes until the stuffing is sizzling at the edges and cooked through.

6. Crisp the Top

Remove the foil, increase the oven temperature to 425 degrees, and bake for an additional 20 to 25 minutes until the top is golden brown and crispy. Garnish with celery leaves if available before serving.

Variations

Sausage and Apple Stuffing

Add browned sausage meat for protein and diced apples for sweetness. Swap out the sourdough for a heartier whole grain bread to complement the sausage.

Sausage

Brown some spicy Italian sausage or chorizo and mix it into the stuffing for a hearty, meaty element that also imparts a bit of heat and spice.

Spicy Chorizo and Pepper Stuffing

Use spicy chorizo as the protein and add different colored bell peppers for a vibrant and spicy option. Choose a robust bread like ciabatta to stand up to the bold flavors.

Mushroom and Walnut Stuffing

Sauté a variety of mushrooms and add toasted walnuts for a rich, umami-packed vegetarian option. Use rosemary and thyme as the primary herbs to complement the earthiness of the mushrooms.

Cheese Please

Incorporate grated Parmesan, Gruyère, or a smoked gouda to infuse your stuffing with a savory, cheesy richness that melts throughout the dish.

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