Traditional Stuffing with Leeks and Sage

Ingredients

• 16 slices day old white sandwich bread, cut into 1/4-inch cubes
• 8 tbsp unsalted butter, divided
• 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)
• 1 tsp Better Than Bouillon Premium Roasted Chicken Base

Instructions

1. 1

   Preheat oven to 300 degrees.

2. 2

   Grease a 8x11 or similar sized baking dish with butter or non-stick cooking spray.

3. 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. Transfer the bread cubes to a large mixing bowl.

4. 4

   While the bread toasts, heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter has melted, add onion, celery, leeks, sage and 1/2 teaspoon salt. Saute until leeks and onions are soft, about 6-7 minutes. Add poultry seasoning and chopped parsley. Cook another minute. Remove from heat.

5. 5

   Add chicken stock, remaining butter and Bouillon to a large liquid measuring cup. Microwave in 30 seconds increments until the butter has melted. Add eggs and whisk to combine. Pour the warm veggies over the bread. Use a wooden spoon to combine the bread with the veggies. Pour the chicken broth and egg mixture over the bread along with the remaining 1/2 teaspoons salt on top. Toss until combined.

6. 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. 7

   Transfer 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.