| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoons unsalted butter
- 2 ounces pancetta, small-diced
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt and freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyere cheese (6 ounces), divided
Instructions
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 398 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 150 mg |
| Sodium | 563 mg |
Reviews
Once again, Ina for the win. Delicious, light and the perfect side for our prime rib Christmas dinner. I did use more packets than the recipe called for.
Great side dish for Thanksgiving. Usually stuff turkey, but recently down sized to bone in turkey breast, so this was great option. Really flavorful
Make this every year. It’s a family favorite!
Bread pudding?- stuffing?7-No it’s a dressing,and really made twice- disclose once- buy the boxed stuff-( this whole site is looking for better flavor;buy the boxed stuff my family won’t eat this- and my dog either..- not worth the time or dime.
Would a good bakery rye bread work in this recipe?
I make this dish every Thanksgiving. Delicious! Even people who aren’t into bread pudding/stuffing enjoy it.
I had the pleasure of trying this dish over Christmas this year. A very talented relative made it and I seriously believe it’s the best food I’ve ever eaten!! Thank you so much for it!!! (She told me she cut the amount of salt in half). Thanks again!!!
This is our new family tradition dish. How many days ahead of time can it be done?
Mine needed more leeks; I really couldn’t taste them/didn’t know they were there. And, even though I added extra tarragon I couldn’t taste it either, but that just be my old taste buds! and mine was a bit dry, but my mushrooms were a bit dry so that may have been the cause. Will make again!
Ditched all my traditional recipes and tired new things. I love my stuffing that I have made for decades but I’ve gotta say, I think I’ve found it’s replacement.
INA FOR THE WIN!! THIS RECIPE ROCKS!!!
Thanks for another stellar recipe Ina!!
INA FOR THE WIN!! THIS RECIPE ROCKS!!!
Thanks for another stellar recipe Ina!!