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Thanksgiving stuffing

Best Ever Thanksgiving Stuffing (with a crisp outer edge) with Celery and Leeks

Home made stuffing is easy to make and well worth the effort. This version has a crispy outside and a tender, custard-like interior that is full of fresh flavor from the leeks and celery. Get a good loaf of ciabatta or sour dough and hand tear it for the best results.
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Prep Time 1 hour 20 minutes
Cook Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 large loaf bread preferably sourdough or ciabatta (about 1¼ pounds)
  • ¼ cup olive oil
  • 8 tablespoons unsalted butter
  • 6 garlic cloves thinly sliced
  • 2 large leeks white and light green parts, chopped
  • Salt and freshly ground black pepper to taste
  • 6 celery stalks chopped
  • ½ cup dry white wine I like Pinot Grigio
  • 2 ½ cups chicken broth
  • 3 large eggs
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped chives
  • 2 tablespoons shredded sage leaves and thyme leaves

Equipment

  • 3 quart baking dish

Method
 

  1. Preheat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once the oil and butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and softened about 8 to 10 minutes.
  2. Then add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat.
  3. Whisk together broth and eggs in a medium bowl. Place bread in a large bowl big enough for mixing. Add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
  4. Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
  5. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside.
  6. When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and deliciously golden brown on top, 20 to 25 minutes. Sprinkle some chopped parsley on top if desired.