Curtis Stones Leek And Herb Stuffing Recipes

CURTIS STONE'S LEEK AND HERB STUFFING

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
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