Traditional Stuffing with Leeks and Sage

Ingredients

• 16 slices day old white sandwich bread, cut into 1/4-inch cubes

• 8 tbsp unsalted butter

• 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

Instructions

1. Preheat oven to 300 degrees.

2. Grease a 8x11 or similar sized baking dish with butter or non-stick cooking spray.

3. 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.

4. While the bread toasts, heat a large skillet to a medium heat. Add butter. Once butter has melted, add onion, celery, leeks, sage and 1/2 teaspoon salt. Saute until leeks and onions are soft, about 5-6 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.

5. Add chicken stock, melted butter, and eggs to a large bowl. Whisk to combine. Add toasted bread, warm veggies, and remaining 1/2 teaspoons salt on top. Toss until combined.

6. At this point if you like a more wet stuffing, add a little bit more chicken stock. Season to taste with salt and pepper.

7. 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.

** Recipe originally from Cooking for Keeps