Sourdough Stuffing With Parmesan & Leeks (Vegetarian)

Step 1: Preheat oven to 375F. Put the cubes of sourdough bread on a baking sheet & place it in the oven for about 15 min until the bread is toasted & just golden brown. Remove the baking sheet from the oven & set it aside to cool.

Step 2: Put the cut leeks into a colander & rinse well to make sure any grit or dirt is removed. In a lrg skillet over med-high heat, add the butter & olive oil. Add the leek to the skillet & saute for 6-7 min until tender. Add the green onion & garlic & saute for 1 min more. Season w/a generous pinch of salt & pepper & remove the skillet from the heat.

Step 3: In a lrg bowl, whisk together the eggs, Parmesan cheese & vegetable stock. Once combined, add the toasted bread & leek mixture & stir to combine. If the bread still looks dry, add about 1/2 cup of stock until all the bread is fairly moist. Season w/salt & pepper.

Step 4: Transfer the mixture into a lrg baking dish (approx 12x8 in) & cover w/a piece of foil. Place the stuffing into the oven & bake for 30 min. Then remove the foil & let it continue to bake for 30 more min until done. Remove the stuffing from the oven & serve immediately.