Sourdough Leek Stuffing (with dairy-free option)

A fresh and fulfilling take on classic stuffing- full of fresh leeks, celery, garlic, and herbs. This stuffing is really straightforward to prepare. It can be made dairy-free by subbing the butter for an additional 1/2 cup of Lucini Argentinian Olive Oil. It can also be prepared ahead of time and refrigerated until you’re ready to bake it taking one item off of your Thanksgiving to-make list ahead of time.

Ingredients

1 road (approx. 1lb) of day-old crusty sourdough bread

1/2 cup salted butter
2 cups leeks (halved then thinly sliced)
4 celery stalks, diced (1. cups)
3 garlic cloves, chopped
3/4 teaspoon Himalayan salt (if subbing butter for olive oil up salt to 1 teaspoon)
1/2 teaspoon black pepper
1/4 cup chopped fresh sage
1/4 cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
1.5-2 cups veggie or chicken broth
2 eggs, beaten
2 tablespoons Lucini Everyday Argentinian Olive Oil

Instructions

Preheat the oven to 350°F. Rub a 9x13-inch baking dish with Lucini
Argentinian Olive Oil.
Rip bread into 1 inch pieces and place in a very large bowl.
Melt butter in a large skillet over medium heat. Add leeks, celery, garlic,
salt, and pepper. Sauté for 5 minutes.
Pour sautéed leek mixture over bread chunks. Add in sage, rosemary,
thyme and parsley.
Toss. It’s easiest to do this with hands.
Add broth and eggs. Toss again.
stuffing mixture should feel wet, but this varies depending on how dry
the bread was. Add more broth as needed.
Move mixture to oiled baking dish.
Drizzle top with Lucini Everyday Argentinian Olive Oil and bake, loosely
covered with tinfoil, for 30 minutes. Uncover and bake for an additional
10-15 minutes until desired crispiness.