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Traditional Stuffing with Leeks and Sage

Traditional Stuffing with Leeks and Sage. Sage and leek give this classic stuffing a fresh update while staying true to classic flavors. 
Course Side Dish
Cuisine American
Keyword stuffing, traditional stuffing, leek stuffing
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 10 Serves 6
Calories 224kcal
Author Nicole
Cost $25

Equipment

Ingredients

  • 16 slices day old white sandwich bread, cut into 1/4-inch cubes
  • 8 tbsp unsalted butter, divided
  • 1 cup diced onion
  • 1 1/2 cups chopped celery
  • 2 leeks, split in half, cleaned and sliced
  • 1/4 cup loosely packed fresh sage, finely chopped
  • 1 1/2 tsp kosher salt, divided
  • 2 tsp. poultry seasoning
  • 1/4 cup chopped parsley
  • 2 large eggs
  • 1 1/2 cups warm chicken stock, plus more if necessary plus more if necessary
  • 1 tsp Better Than Bouillon Premium Roasted Chicken Base

Instructions

  • Preheat oven to 300 degrees.
  • Grease a 8x11 or similar sized baking dish with butter or non-stick cooking spray.
  • Add diced bread to a large, rimmed baking sheet. Bake in the oven for 15-20 minutes or until toasted and stale. Cool completely. Increase oven temperature to 375 degrees. Transfer the bread cubes to a large mixing bowl.
  • While the bread toasts, heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter has melted, add onion, celery, leeks, sage and 1/2 teaspoon salt. Saute until leeks and onions are soft, about 6-7 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.
  • Add chicken stock, remaining butter and Bouillon to a large liquid measuring cup. Microwave in 30 seconds increments until the butter has melted. Add eggs and whisk to combine. Pour the warm veggies over the bread. Use a wooden spoon to combine the bread with the veggies. Pour the chicken broth and egg mixture over the bread along with the remaining 1/2 teaspoons salt on top. Toss until combined.
  • At this point if you like a more wet stuffing, add a little bit more chicken stock. Season to taste with salt and pepper.
  • Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until golden brown and slightly crisp.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 575mg | Potassium: 230mg | Fiber: 3g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg