STUFFING. Why do we eat this delicious goodness only once a year?! I decided to get freaky with this… it didn’t make sense to me why you would use just plain old white bread when there are so many other amazing breads out there. The roasted garlic and rosemary bread add such amazing flavor. Those flavorful breads plus vegetables and herbs swimming in butter I mean come on, it doesn’t get much better than that. I love that the bottom of the stuffing gets soft and fluffy but on top it is nice and crispy. This really is such a simple staple dish that I decided to give an elegant facelift. Give it a try for your family’s thanksgiving this year!
Photography by Sophie Marie Creative
- 2 loaves of good quality crusty bread (I used a roasted garlic loaf and a rosemary olive oil loaf); cut into chunks and set out to dry for at least an hour, the longer the better
- 1 stick salted butter
- 1 small onion; diced
- 2 leeks; diced and cleaned (only use the bottom part, the top leafy part can be discarded or saved for vegetable stock)
- 4 stalks of celery; diced
- 2 sage leaves; cut chiffonade
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary; roughly chopped
- 1/2 cup fresh parsley; roughly chopped
- 2 eggs; beaten
- 4 1/2 cups stock (I used vegetable stock)
- 1 teaspoon chicken stock base (optional)
- Black pepper
- Preheat the oven to 425 degrees.
- In a large pan over medium heat, add in the butter. Once melted, add the onion, leeks, celery, sage, thyme, and rosemary. Cook until the vegetables have softened but not browned. Season with salt and pepper to taste and add in the chicken base if using.
- In a large mixing bowl, add in the bread and vegetables and toss until combined. Sprinkle in the parsley. In a separate bowl, whisk the eggs and stock together and season with salt and pepper. Pour the egg and stock mixture over the bread and gently mix it until each piece of bread is soaked in liquid.
- Spray a large baking dish with cooking spray. Add in the stuffing and spread it evenly in the dish. Cover with tinfoil and bake for 30-40 minutes. Remove the tinfoil and bake for an additional 10-15 minutes or until the top gets golden brown.