Irr Sourdough and Leek Stuffing
Elevate your holiday gatherings with this delightful Irr Sourdough and Leek Stuffing. Featuring crusty sourdough, sweet leeks, and a medley of fresh herbs, this stuffing brings a unique twist to your traditional meals. Perfectly toasted for texture and infused with savory flavors, it makes an unforgettable companion to any main dish or can shine on its own as a vegetarian delight.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves about 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 cups day-old sourdough bread, cubed
- 2 cups leeks, sliced (white and light green parts)
- 1/2 cup unsalted butter
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spread sourdough cubes on a baking sheet and toast for 10-15 minutes until golden.
- In a skillet over medium heat, melt butter and sauté leeks for 5-7 minutes until soft.
- In a large bowl, combine toasted bread and sautéed leeks. Gradually mix in vegetable broth.
- Stir in fresh herbs, salt, and pepper until well combined.
- Transfer mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove foil in the last 10 minutes for a crispy top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg