FEATURED: 100% California Chef's Bottle™
Thanksgiving Leftover Sandwich with Roasted Garlic & Thyme Aioli Recipe
Fall
Sourdough Leek Stuffing (with dairy-free option)
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.
Try some of our favorites.
Seasonal Recipes
Page 1 of 1
Don't just take it from us!
For more recipes and content follow-us on Instagram @californiaoliveranch
Page 1 of 3