Christmas Leek Stuffing
The perfect side to make for your Christmas table. Quick and simple to make, and easy to crisp up beautifully at the last minute.
Ingredients
- 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
Method
- Tear sourdough loaf into pieces.
- Place bread on a tray and sit out on a bench until bread feels crusty and not moist (8-24 hours).
- Preheat oven to 180°c.
- In a large pan, heat olive oil and melt ¾ of butter over medium heat.
- Add garlic, shallots and leeks, seasoning with salt and pepper.
- Sauté until garlic and shallots are soft and translucent, and leeks are vibrant green.
- Add white wine and reduce until ⅓ is remaining.
- Whisk together chicken stock, eggs and lemon juice & zest to combine.
- In your largest bowl, add bread, pine nuts, leek mixture and herbs.
- Pour the chicken stock mix through and gently toss to combine.
- Once liquid has absorbed into bread, pour mixture into a baking pan (around 13 x 9 inch / 33 x 23 cm).
- Add remaining butter in 1cm pieces, all along the top of the stuffing.
- Cover with alfoil and bake until the stuffing is bubbling on the sides (25-30 minutes).
- 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.
- For the second bake, preheat oven to 220°c.
- Remove foil and bake until golden brown and crisp (10-15 minutes).