CURTIS STONE'S LEEK AND HERB STUFFING
This stuffing can be made 6 hours ahead and refrigerated!
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F
- Butter a 13x9x2-inch baking dish
- Spread the bread out on a large, rimmed baking sheet
- Bake for about 15 minutes, or just until dried but not browned
- Let cool
- Meanwhile, heat a large, deep skillet over medium-high heat
- Add the olive oil then the onions and cook, stirring occasionally, for about 3 minutes, or until they soften
- Add the leeks, celery, thyme and rosemary, and cook, stirring often, for about 4 minutes or until the leeks are translucent
- Stir in the garlic and continue cooking, stirring often, for about 5 minutes or until the vegetables begin to brown
- Add the wine and cook for about 2 minutes, or until the wine has evaporated but the vegetables are still very moist
- Add the broth and butter, bring to a simmer and cook for about 5 minutes or until the liquid is reduced by half
- Transfer to a large bowl and let cool slightly; remove and discard the rosemary and thyme stems
- Stir the parsley into the leek mixture
- Add the dried bread cubes and mix well
- Season to taste with salt and pepper
- Mix in the eggs
- Spread the stuffing in the baking dish and cover with aluminum foil
- Bake for about 30 minutes or until the stuffing is heated through and puffed
- Remove the foil and continue baking the stuffing for about 40 minutes longer, or until golden brown
- Serve hot
- Make-Ahead: The stuffing can be assembled 6 hours ahead and refrigerated; add 10 minutes to the baking time
- MORE: Grilled Chicken Cordon Bleu and Leeks Apple, Celery and Onion Stuffing Lemon Spaghetti with Ramps or Leeks
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