Leek Lover’s Thanksgiving Dressing (Edit recipe)

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Leeks are gently sautéed in butter with lemon and dry vermouth until they turn soft, sweet, and fragrant. Fresh thyme adds a clean, herbal lift. Then, all of the ingredients are given a good mix with roughly torn sourdough breadcrumbs that keep the texture loose and inviting. Eggs and a generous amount of homemade chicken stock bring it all together, soaking in just enough to stay rich without getting heavy. The result is a stuffing that’s simple, aromatic, and deeply satisfying—Thanksgiving comfort with a little personality.

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PREP TIME

1 hour

COOK TIME

45 minutes

INGREDIENTS

10

Serves: 12

Ingredients

16 cups Sourdough Bread, hand torn and lightly toasted
1 cup Butter, Unsalted - Kerrygold, (2 sticks)
2 Tbsp Butter, Unsalted - Kerrygold
1 whole Lemon, juice and zest
8 cups Leek, rinsed and chopped
1 cup White Wine, (or dry vermouth)
3 tsp Thyme, (fresh)
4 whole Egg
4 cups Chicken Stock, unsalted, warmed
1 Tbsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sautee leeks with 2 sticks of butter, 2 teaspoons of fresh thyme, lemon juice and zest, and kosher salt. Add wine and continue to cook until the alcohol has burned off. Set aside to cool.
Preheat the oven to 375 F.
In a large bowl, combine sourdough, cooled leeks, eggs, warm stock, and 1 teaspoon of fresh thyme. Mix gently but combine well. Breadcrumbs should be saturated but not falling apart. You may want to add stock in increments until you have the right consistency.
Add the mixture to a shallow Dutch oven or large casserole dish. Dot with 2 tablespoons of butter, in pea-size amounts. Sprinkle any remaining fresh thyme as desired.
Cover and bake for 15 minutes.
Uncover and bake for an additional 30 minutes or until the top is browned and crispy.

Notes

If your stock is salted or you're using bullion, reduce salt for leeks. Bullion is very salty and you may not need to add more than a few pinches of salt for the leeks. You don't want to oversalt! Remember that KOSHER salt is much less salty than regular table salt so adjust accordingly. Also, STOP using table salt and buy some kosher salt and thank me later.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1006
Fat:	7 g
Carbohydrates:	196 g
Protein:	41 g
Cholesterol:	0 g
Sodium:	1925 mg
Fiber:	9 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.