Sourdough Stuffing With Parmesan & Leeks (Vegetarian)
Created by TwisSis on March 25, 2015
- Servings: 12
- Prep Time: 30m
- Cook Time: 52m
- Recipe #18235
Ingredients
- 1 loaf (10 ounce) sourdough bread
- 2 pounds leeks (6 leeks, cut in half & sliced, white & pale green parts only)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 bunch green onions (thin-sliced)
- 3 cloves garlic, minced
- 3 large eggs (whisked)
- 1 cup grated Parmesan cheese (finely-grated)
- 2 cups vegetable stock
- Sea salt & freshly-cracked black pepper, to taste
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (167.3 g)
- Calories 205.7
- Total Fat - 8.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 62.8 mg
- Sodium - 302.2 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 2 g
- Sugars - 3.7 g
- Protein - 9.2 g
- Calcium - 151.4 mg
- Iron - 2.7 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg