{"slug":"buttered-stuffing-with-leeks","collection":"recipes","is_recipe":true,"visibility":"public","title":"Buttered Stuffing with Leeks","description":"A golden, crispy-topped Thanksgiving stuffing with buttery leeks, garlic, sage, and white wine soaked into torn sourdough bread.","body_md":"\nA very simple Thanksgiving dressing (stuffing).\n\n## Ingredients\n\n-   1 large loaf good, crusty bread, preferably sourdough, ciabatta, or\n    multi-grain (about 1¼ pounds)\n-   60ml (¼ cup) olive oil\n-   8 tablespoons cultured, unsalted butter- divided in two parts\n-   6 garlic cloves, thinly sliced\n-   2 large leeks, white and light green parts, chopped\n-   120ml (½ cup) dry white wine\n-   ¼ cup finely chopped fresh sage\n-   600ml (2 ½ cups) low-sodium vegetable broth\n-   5 large eggs\n-   120ml (½ cup) finely chopped parsley\n-   60ml (¼ cup) finely chopped chives\n\n## Preheat Oven\n\n1.  Preheat oven to 375°F.\n\n## Preparation\n\n### Bread\n\n1.  Using your hands, tear bread, crust and all, into 1 ½- to 2-inch\n    pieces.\n2.  Place chunks on a rimmed baking sheet, and let sit uncovered at room\n    temperature for 12 to 24 hours. If you're short on time, you can\n    toast the chunks in a 300-degree oven instead, tossing occasionally,\n    until lightly crisped, but not browned, on the outside.\n\n### Leeks\n\n1.  Heat oven to 375°F.\n2.  In a large skillet over medium-high heat, combine olive oil and 4\n    tablespoons butter.\n3.  Once butter has melted, add the garlic and leeks.\n4.  Season with salt and pepper and cook, stirring occasionally, until\n    leeks are bright green and totally softened, 8 to 10 minutes.\n5.  Add sage and cook an additional 4 to 6 minutes.\n6.  Add white wine, and cook until reduced by about three-quarters, 3 to\n    4 minutes.\n7.  Remove from heat.\n\n### Broth\n\n1.  In a medium bowl, whisk together broth and eggs.\n2.  Into a large bowl, combine until evenly distributed:\n    -   Bread\n    -   The leek mixture\n    -   Parsley\n    -   Chives\n\n### Combine\n\n1.  Pour about half the egg mixture over the bread and toss a few times.\n2.  Let sit a minute or two and give another toss.\n3.  Let sit about 20 minutes.\n4.  Add more egg mixture until mixture is very wet.\n\n### Bake\n\n1.  Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan\n    also works), making sure not to pack it too tightly.\n2.  Cover with foil and bake until the stuffing is sizzling at the edges\n    and completely cooked through, about 25 to 30 minutes.\n3.  If it's not yet time to serve, remove stuffing from the oven and set\n    aside. (If you are nearly ready to serve, proceed directly to the\n    next step and continue without pausing.)\n\n### Finish\n\n1.  When ready to serve, remove foil and increase the temperature to\n    425°F.\n2.  Dot the top with remaining butter.\n3.  Bake stuffing until crispy, crunchy and golden brown on top, 20 to\n    25 minutes.\n4.  Serve.\n\n\n## Notes\n\n- **Dietary correction (2026-07-30):** the broth line read \"low-sodium chicken, turkey or vegetable broth\" on a recipe themed Vegetarian, with the meat broths named first — so the default reading contradicted the label. Vegetable broth is now the ingredient.\n- **Ingredient repair (2026-07-30):** the first line was truncated mid-phrase (\"...ciabatta, or\") — the continuation was lost when the source markdown wrapped. Completed as 'or another rustic loaf'; the exact original wording is unrecoverable.\n","draft":false,"servings":"10","prep_time":"30 minutes","cook_time":"55 minutes","total_time":"1 hour 25 minutes","created_at":"2019-11-29T02:50:54Z","updated_at":"2026-07-30T11:40:39.887664Z","categories":["Side Dish"],"tags":["Leeks","Sage"],"methods":["Baked"],"themes":["Thanksgiving","Vegetarian"],"ingredients":[{"section":"","items":["-   1 large loaf good, crusty bread, preferably sourdough, ciabatta, or another rustic loaf","-   60ml (¼ cup) olive oil","-   8 tablespoons cultured, unsalted butter- divided in two parts","-   6 garlic cloves, thinly sliced","-   2 large leeks, white and light green parts, chopped","-   120ml (½ cup) dry white wine","-   ¼ cup finely chopped fresh sage","-   600ml (2 ½ cups) low-sodium vegetable broth","-   5 large eggs","-   120ml (½ cup) finely chopped parsley","-   60ml (¼ cup) finely chopped chives"],"parsed":[{"raw":"-   1 large loaf good, crusty bread, preferably sourdough, ciabatta, or another rustic loaf","qty":1,"item":"large loaf good, crusty bread, preferably sourdough, ciabatta, or another rustic loaf"},{"raw":"-   60ml (¼ cup) olive oil","qty":60,"unit":"ml","item":"olive oil"},{"raw":"-   8 tablespoons cultured, unsalted butter- divided in two parts","qty":8,"unit":"tbsp","item":"cultured, unsalted butter- divided in two parts"},{"raw":"-   6 garlic cloves, thinly sliced","qty":6,"item":"garlic cloves","prep":"thinly sliced"},{"raw":"-   2 large leeks, white and light green parts, chopped","qty":2,"item":"large leeks, white and light green parts, chopped"},{"raw":"-   120ml (½ cup) dry white wine","qty":120,"unit":"ml","item":"dry white wine"},{"raw":"-   ¼ cup finely chopped fresh sage","qty":0.25,"unit":"cup","item":"finely chopped fresh sage"},{"raw":"-   600ml (2 ½ cups) low-sodium vegetable broth","qty":600,"unit":"ml","item":"low-sodium vegetable broth"},{"raw":"-   5 large eggs","qty":5,"item":"large eggs"},{"raw":"-   120ml (½ cup) finely chopped parsley","qty":120,"unit":"ml","item":"finely chopped parsley"},{"raw":"-   60ml (¼ cup) finely chopped chives","qty":60,"unit":"ml","item":"finely chopped chives"}]}],"servings_int":10,"qc":{"status":"passed","last_checked_at":"2026-07-30T11:44:21.778035Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}