Ingredients
16 slices day old white sandwich bread, cut into 1/4-inch cubes
8 tbsp unsalted butter
1 cup diced onion
1 1/2 cups chopped celery
2 leeks, split in half, cleaned and sliced
1/4 cup loosely packed fresh sage, finely chopped
1 1/2 tsp kosher salt, divided
2 tsp. poultry seasoning
1/4 cup chopped parsley
2 large eggs
1 1/2 cups warm chicken stock, plus more if necessary plus more if necessary
Directions
1
Preheat oven to 300 degrees.
2
Grease a 8x11 or similar sized baking dish with butter or non-stick cooking spray.
3
Add diced bread to a large, rimmed baking sheet. Bake in the oven for 15-20 minutes or until toasted and stale. Cool completely. Increase oven temperature to 375 degrees.
4
While the bread toasts, heat a large skillet to a medium heat. Add butter. Once butter has melted, add onion, celery, leeks, sage and 1/2 teaspoon salt. Saute until leeks and onions are soft, about 5-6 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.
5
Add chicken stock, melted butter, and eggs to a large bowl. Whisk to combine. Add toasted bread, warm veggies, and remaining 1/2 teaspoons salt on top. Toss until combined.
6
At this point if you like a more wet stuffing, add a little bit more chicken stock. Season to taste with salt and pepper.
7
Trasnfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until golden brown and slightly crisp.