Holiday Supper Stuffing
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 202.3
- Total Fat: 8.2 g
- Cholesterol: 24.6 mg
- Sodium: 355.0 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
View full nutritional breakdown of Holiday Supper Stuffing calories by ingredient
Introduction
Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table. Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table.Number of Servings: 20
Ingredients
-
1 large loaf day-old sourdough or country-style bread (about 24 oz), cut into ¾” cubes (you can leave the crust on if you like)
¼ cup butter
2 leeks, thinly sliced
3 large celery stalks, with leaves, diced
5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
¾ cup packed dried cranberries
½ cup diced dried apricots
1 cup chopped pecans or walnuts
1 tbsp poultry seasoning
1 tsp rosemary
2 tsp thyme
2 tsp fennel seed
1 cup white wine
1 tsp Kosher salt
½ tsp ground pepper
½ cup chopped fresh parsley
2 large eggs, lightly beaten
2 ½ cups chicken broth (low-sodium)
Directions
Preheat oven to 400F degrees and butter a 4-qt casserole dish.
Place bread cubes in a bowl and set aside.
In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
Stir in the wine and bring to a boil. Cook until reduced by half.
Pour into the bread mixture and add salt and pepper.
Add parsley, and eggs, stir to combine.
Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Serving Size: Makes 20 generous side dish servings
Place bread cubes in a bowl and set aside.
In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. Cook, stirring, 1 minute.
Stir in the wine and bring to a boil. Cook until reduced by half.
Pour into the bread mixture and add salt and pepper.
Add parsley, and eggs, stir to combine.
Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish.
Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Serving Size: Makes 20 generous side dish servings