Hello friends. I’m so surprised and a bit saddened that, thanks to commercialism, we’ve jumped right over Thanksgiving. I ran to Target last night to pick up some on-sale candy corn (fail) when I was hit smack in the face by this year’s Christmas village. Not yet! Let’s celebrate the turkey first.
Here, we’re continuing our French Thanksgiving gravy train with some Sourdough Leek Dressing. Dressing or Stuffing, however you roll. We’ve already been through this.
I’m not going to lie when I say that the one of the best things about this recipe was having a whole, fresh, delicious and perfect sourdough loaf in the house. I couldn’t resist helping myself to a slice before I got down to business. And it was heaven.
Bread, I’m weak against your powers!
Anyway, this recipe, like the turkey, stays pretty true to classic flavors, but is just a little bit different. Leeks replace traditional onion and celery, and simple thyme and fresh sage replaces the maybe-expired poultry seasoning that has sat unused in your pantry since last year (right? or just me?). Crispy, buttery slices of the aforementioned sourdough are folded in along with just enough stock to bring it together. Parsley right at the end brings a little color.
I meant to add some crispy prosciutto, but FORGOT! Forgive me, and if you make this, do add it because I think it’ll be a wonderful addition.
Even without it, this dressing perfectly complemented our simply flavored but totally delicious bird, and the next day, made for some most excellent leftovers, reheated in a pan with a bit of cheese, and one glorious runny egg.
But that’s another story for another day.
- 6 thick slices fresh sourdough bread
- 4 TB unsalted butter
- 3 leeks, green parts removed, thinly sliced and cleaned of dirt and grit
- 4 cloves garlic, finely minced or grated with a microplane
- 1 TB fresh thyme
- 12 sage leaves, chiffonade
- 1 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1/2-3/4 cup vegetable or poultry stock
- 1/2 cup fresh parsley, chopped
- Preheat the oven to 400F.
- Butter each slice of bread with a total of 2 TB butter and put on a cookie sheet. Bake 10 minutes, flip each slice and toast until golden brown. Coarsely chop into crouton size pieces.
- In a large saute pan, add the remaining butter, leeks, garlic, salt and pepper, and cook about 5-7 minutes until the leeks are translucent. Add the bread, the thyme and sage, and toss to coat. Add the stock. Coat everything very well and let cook until the stock has all been absorbed and reduced. Fold in the parsley, season as appropriate and serve hot.
Written during Will & Grace.