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Holiday Supper Stuffing Recipe

  • 20servings
  • 120minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, H, C, D
MineralsSelenium, Natrium, Fluorine, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large loaf day-old sourdough or country-style bread (about 24 oz), cut into 3/4" cubes (you can leave the crust on if you like - we did)

  2. 1/4 cup butter

  3. 2 leeks , thinly sliced

  4. 3 large celery stalks, with leaves, diced

  5. 5 garlic cloves , roughly chopped (do not use garlic powder as it will scorch)

  6. 3/4 cup packed dried cranberries

  7. 1/2 cup diced dried apricots

  8. 1 cup chopped pecans or walnuts

  9. 1 tbsp poultry seasoning

  10. 1 tsp rosemary

  11. 2 tsp thyme

  12. 2 tsp fennel seed

  13. 1 cup white wine

  14. 1 tsp kosher salt

  15. 1/2 tsp ground pepper

  16. 1/2 cup chopped fresh parsley

  17. 2 large eggs , lightly beaten

  18. 2 1/2 cups low-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F degrees and butter a 4-qt casserole dish.

  2. Place bread cubes in a bowl and set aside.

  3. In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.

  4. Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.

  5. Stir in the wine and bring to a boil. Cook until reduced by half.

  6. Pour into the bread mixture and add salt and pepper.

  7. Add parsley, and eggs, stir to combine.

  8. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.

  9. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

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