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Buttered Stuffing With Celery and Leeks
100%
1
cooking.nytimes.com
By cooking.nytimes.com

Buttered Stuffing With Celery and Leeks

Instructions
Cook:4h
Updated at: Tue, 31 Dec 2019 06:38:52 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
26
High

Nutrition per serving

Calories427.2 kcal (21%)
Total Fat23.9 g (34%)
Carbs39.7 g (15%)
Sugars5.4 g (6%)
Protein12.5 g (25%)
Sodium513 mg (26%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds)
1 loafcrusty bread
large, good, preferably sourdough or ciabatta
¼ cup olive oil
¼ cupolive oil
8 tablespoons unsalted butter
8 tablespoonsunsalted butter
6 garlic cloves, thinly sliced
6garlic cloves
thinly sliced
2 large leeks, white and light green parts, chopped
2leeks
large, white and light green parts, chopped
Kosher salt and freshly ground black pepper
kosher salt
Kosher salt and freshly ground black pepper
freshly ground black pepper
6 celery stalks, thinly sliced, leaves reserved for garnish if available
6celery stalks
thinly sliced, leaves reserved for garnish if available
½ cup dry white wine
½ cupdry white wine
½ teaspoon red-pepper flakes (optional)
½ teaspoonred-pepper flakes
optional
2 ½ cups low-sodium chicken, turkey or vegetable broth
2 ½ cupslow-sodium chicken broth
turkey or vegetable
3 large eggs
3eggs
large
½ cup finely chopped parsley
½ cupparsley
finely chopped
¼ cup finely chopped chives
¼ cupchives
finely chopped
2 tablespoons finely chopped marjoram, oregano or thyme
2 tablespoonsmarjoram
finely chopped, oregano, or thyme

Instructions

View on cooking.nytimes.com
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