Challah Dressing
with leeks / sage
This recipe was originally written to make 8 servings. The aromatic flavor of leeks add savory flavor to the classic fresh herbs and aromatics in this dressing. Leeks reduce way down as they cook, so don’t worry if it looks like too much when you get started. Smarts #1: To make quick work of chopping, pulse the leeks, carrots, and garlic in a food processor. Smarts #2: Challah is a slightly sweet, enriched bread. If you can’t find it, use any other bread you’d like.
Ingredients
- Challah bread - 12 oz, cubed (sub any type of bread)
- Leeks - 2, chopped
- Carrots - 8 oz, diced
- Garlic - 3 cloves, chopped
- Sage, fresh - 4 leaves, chopped
- Parsley, fresh - 3 Tbsp, chopped
- Thyme leaves, fresh (opt) - 1 tsp, chopped
- Eggs - 3
- Stock, any type - 2 cups + 1/2 cup
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 6 Tbsp
- Foil - for baking
Nutrition Facts
Prep
- Slice and toast bread - Slice bread into cubes and spread out on a sheet pan. Bake at 300F / 149C, shaking the pan halfway through cooking, until golden brown and crisp, 10 to 15 minutes. (Can be done up to 5 days ahead)
- Leeks / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Sage / Parsley / Thyme leaves - Prep as directed and combine. (Can be done up to 3 days ahead)
- Eggs - Whisk together eggs, first part of stock, salt, and pepper.
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Make
- Heat oven to 350F / 177C. Spray a square baking dish with nonstick cooking spray or rub with some oil.
- Heat a large skillet with butter over medium heat. Add leeks, carrots, garlic, sage, parsley, and thyme leaves with a pinch of salt. Saute until carrots are very tender, 12 to 15 minutes, reducing heat if the vegetables start to brown.
- Combine toasted bread and aromatics in baking dish (you can do this by alternating bread and aromatics, finishing with some of the aromatics on top.)
- Pour stock-egg mixture over stuffing. Liquids should reach nearly to the top of the stuffing, but if they don’t, pour in the second portion of stock until they do. (You may or may not need the second portion of stock, depending on the size and shape of your baking dish.)
- Cover baking dish tightly with foil. Bake, covered, until stuffing is heated all the way through, ~45 minutes.
- Remove cover and continue cooking until golden brown on the top and fully set in the middle, 15 to 25 minutes more.
Nutrition Facts
Reviews
Ratings
6 reviews
Not sure what we did wrong to have such a different opinion on the outcome of this dish - but we didn't enjoy this at all. It was bland and maybe too eggy. I wonder if we shouldn't have used as much liquid. Most of the leftovers ended up in the trash.
0 HelpfulLoved the stock, leeks ands sage flavor. Couldn’t find Challah bread so used bakery white bread. Can imagine with Challah it would be even better.
0 HelpfulSo good! Loved the challah bread. Cut veggies very small and thought that was good. Not too soggy or too dry, perfect!
0 HelpfulI've cooked stuffing for twenty years and never added egg nor this much broth. This was a gelatinous disaster.
0 HelpfulI cooked for at least 20 minutes more than recipe called for but the middle never got to a fully cooked taste. I should have cut back on broth.
0 HelpfulHad to sub sourdough for challah. Loved all the leeks and fresh herbs, timing was spot on.
0 Helpful