We always like to change it up with stuffing, or dressing if your prefer varieties at Thanksgiving, but I think know this one is a keeper. It’s moist on the inside, and a little crispy on top. To my family, it’s the perfect stuffing. For me, I like it because it’s super easy to make. Only 7 ingredients, and most of them you’ll already have for the rest of your Thanksgiving dinner!
In the past, I have shared a Traditional Stuffing, a Cornbread and Sausage Stuffing and I shared a Slow Cooker Stuffing in my Etsy Thanksgiving Planner, but this one is my favorite. I like using leeks in stuffing because the have a such a mild onion flavor, it doesn’t overpower the other ingredients. Simple is best.
The key to making good stuffing is the bread. In this recipe, I use fresh sourdough. It has a better flavor than traditional white bread, and it gives a much better texture and than the pre sliced varieties at the grocery store.
Two days before Thanksgiving, cut the bread into 1” cubes, and drizzle with 2-3 tbsp olive oil and 2 tsp salt and 1 tsp black pepper. Let the cubes sit out in a single layer on a baking sheet until Thanksgiving day to allow them to dry out. This would also be a good time to prep your veggies. Put them all in a labeled ziplock bag and put in the fridge until you’re ready to cook.
If you wanted to, you could add some cooked and drained sweet breakfast sausage to the stuffing. Yum! When cooking the stuffing, use a cast iron pan if you can. The stuffing takes about an hour to bake, so plan space in your oven accordingly. Alternatively, you can start the stuffing in your slow cooker and transfer to a cast iron pan or a baking dish, and just heat for 20 minutes when cooking other veggies after the bird comes out.
6 cups fresh sourdough bread (about 2 large loaves)
4 1/2 cups chicken broth
3 ribs celery, diced
2 leeks, halved and thinly sliced
3 tbsp fresh poultry bled herbs*, minced
1 tbsp garlic, minced (1 clove)
2 tbsp butter
*If you can’t find the poultry herb blend at the grocery store, substitute for; 1 tbsp each, thyme, rosemary, sage and parsley.
Two days before serving, cut bread into 1 inch cubes and drizzle with 2-3 tbsp olive oil, 2 tsp salt and 1 tsp black pepper. Let sit out in a single layer on a baking sheet to dry out.
In a skillet over medium-high heat, add butter and heat until shimmering. Add celery, leeks and garlic and cook until softened, 8-10 minutes. Transfer cooked veggies to a large bowl, or into your slow cooker if using.
Add dried bread to bowl or slow cooker and toss to combine. Transfer to cast iron skillet or baking dish, if using and top with chicken broth. If using slow cooker, add chicken broth and gently mix.
Bake in a pre-heated 400 degree oven for 45-50 minutes.
If using slow cooker, cook on high for 3 hours. Transfer to a baking dish and bake in preheated 400 degree oven for 15-20 minutes, until crispy on the top.
Get the printable version of the recipe by clicking the link below.