Classic Bread Stuffing

Yield

4 people

Time

1 hour 35 minutes

The best Classic Bread Stuffing recipe with caramelized leeks, veggies, crusty bread, sage and thyme. 

Ingredients

– 1 small loaf crusty whole wheat bread 8-9 cups – 2 carrots diced or sliced into rounds – 2 ribs celery chopped – 1 red bell pepper diced ( or 1 cup diced mushrooms) – 1 large leek – 12 sprigs thyme leaves only – 15 -20 leaves fresh sage chopped – 8 sprigs of fresh marjoram or oregano leaves only – 1 sprig rosemary leaves only – 3 tbsp extra virgin olive oil (omit on WFPB & Plantricious Diets) – 2 cups vegetable stock

1. Make the Veggie Stock: – In a small bowl whisk together the hot water with the spices until combined well. Season to taste with sea salt.

2. Prepare the Stuffing: – Cut the bread into 3/4 inch pieces and spread on a large baking sheet. Preheat your broiler and toast the bread cubes for a couple of minutes until golden brown on top. Carefully give them a quick toss and broil another couple of minutes until desired toastiness is achieved. Set aside to cool off.

3. – Slice the leek in half lengthwise then chop into small pieces. Transfer to a large bowl and fill with cold water. Give everything a good stir and allow the leeks to sit in the bowl of water for a few minutes. Any dirt and grit will fall to the bottom and the leeks will float on top.

4. – Preheat a large skillet over medium heat. Transfer the washed leeks into the skillet and add a pinch of sea salt. Saute until they start to wilt then add the celery, carrot and diced bell pepper.

5. – In a large bowl combine the toasted bread with the vegetables and veggie stock.

6. – Lightly oil a large baking dish and add the stuffing mixture. Cover with a lid or aluminum foil, preferably without touching the food.

7. – Preheat your oven to 350”F and bake the stuffing for 30 minutes. Remove the cover / lid and cook an additional 10 to 15 minutes uncovered until done to your liking.

8. – Remove stuffing from the oven and drizzle with the olive oil.

9. – Serve hot with mashed potatoes and gravy.

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