| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pound dense country white bread, cut in 3/4-inch cubes
- 6 tablespoons unsalted butter, plus more for greasing the baking dish
- 2 leeks, halved lengthwise
- 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
- Oil
- 1 1/2 cups thinly sliced celery
- 2 to 3 teaspoons crumbled dried sage
- 1 1/2 teaspoons dried thyme or dried marjoram, or a combination
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken or turkey stock
- 2 large eggs
- 1/2 teaspoon baking powder
- Fresh sage or thyme sprigs, for garnish
Instructions
- Preheat the oven to 325 degrees F.
- Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
- Butter a 9 by 13-inch baking dish and set aside.
- Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
- Turn the oven up to 425 degrees F.
- Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
- Garnish with the herb sprigs and serve the dressing hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 334 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 72 mg |
| Sodium | 544 mg |
Reviews
It’s great
Why do you add baking powder? Does that make the stuffing fluffy?
So delicious! My 7 year old, super picky granddaughter loved it! She hardly ate anything else. This is definitely one for the ages. So easy to make and I love any excuse to use leeks. Just hate trying to clean them.
Soooo good!! I took out the mushrooms( nobody is a fan of them in my family lol). So easy to make and delicious it’s a definite must for next year again.
This recipe is fantastic! I made it for Thanksgiving two years ago and everyone raved about it. It’s my go to recipe now. Thank you for this. I would give it 10 stars if they were available.
Delicious! I added fresh oysters with a modest amount of the oyster juice to the mixture. So flavorful! It’s my go to Thanksgiving dressing!
Made this dressing last year, 2015, for Thanksgiving. It was delicious and a big family hit. People have asked for the recipe and have passed it on to others. I like my stuffing bread air dried so I cut the bread the day before I planned to make and let it dry on counter for an entire day and over night. Drying in oven is a good way as well.
This was the first dressing I’ve ever made. I took the advice of one of the other reviewers and used turkey stock…my family LOVED IT!!! This dish helped to make Thanksgiving a hit!
Unbelievable! This recipe has been locked and loaded in our Thanksgiving menu for years and years to come. Everyone loves it and I can’t wait to make it again this year!
I’ve made this recipe a number of times and it’s always a huge hit. Absolutely delicious. I didn’t make any changes except sometimes double batches.