Christmas Leek Stuffing

Christmas stuffing with ingredients
The perfect side to make for your Christmas table. Quick and simple to make, and easy to crisp up beautifully at the last minute. 


  • 1 large sourdough loaf
  • 40g olive oil
  • 200g unsalted butter
  • 10 garlic cloves, thinly sliced
  • 4 shallots, thinly sliced
  • 6 leeks, sliced lengthways in half then chopped
  • 80g pine nuts, toasted
  • ¾ cup dry white wine (Chalk Hill Fiano)
  • 2 ½ cups chicken stock
  • 2 eggs
  • ½ bunch sage, finely chopped
  • ½ bunch parsley, finely chopped
  • 2 bunches chives, finely chopped
  • 1 bunch marjoram or oregano, leaves picked, finely chopped
  • 1 bunch thyme, leaves picked
  • 1 lemon (zest and juice)
  • 1 tsp cracked black pepper
  • Salt flakes, to taste

Serves 8-10


  1. Tear sourdough loaf into pieces.
  2. Place bread on a tray and sit out on a bench until bread feels crusty and not moist (8-24 hours).
  3. Preheat oven to 180°c.
  4. In a large pan, heat olive oil and melt ¾ of butter over medium heat.
  5. Add garlic, shallots and leeks, seasoning with salt and pepper.
  6. Sauté until garlic and shallots are soft and translucent, and leeks are vibrant green.
  7. Add white wine and reduce until ⅓ is remaining.
  8. Whisk together chicken stock, eggs and lemon juice & zest to combine.
  9. In your largest bowl, add bread, pine nuts, leek mixture and herbs.
  10. Pour the chicken stock mix through and gently toss to combine.
  11. Once liquid has absorbed into bread, pour mixture into a baking pan (around 13 x 9 inch / 33 x 23 cm).
  12. Add remaining butter in 1cm pieces, all along the top of the stuffing.
  13. Cover with alfoil and bake until the stuffing is bubbling on the sides (25-30 minutes).
  14. At this point, you can set aside at room temperature (or in the fridge if you’re preparing in advance), and do your second bake later on.
  15. For the second bake, preheat oven to 220°c.
  16. Remove foil and bake until golden brown and crisp (10-15 minutes).

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