MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttered Stuffing w/Celery & Leeks
Categories: Breads, Vegetables, Herbs, Chilies, Wine
Yield: 9 servings

20 oz Loaf good, crusty bread;
- pref sourdough or ciabatta
1/4 c Olive oil
8 tb Unsalted butter
6 cl Garlic; thin sliced
2 lg Leeks; white & lt green
- parts, chopped
Salt & fresh ground pepper
6 Celery ribs; thin sliced,
- leaves reserved to garnish
1/2 c Dry white wine
1/2 ts Red-pepper flakes
2 1/2 c Chicken, turkey or vegetable
- broth
3 lg Eggs
1/2 c Fine chopped parsley
1/4 c Fine chopped chives
2 tb Fine chopped marjoram,
- oregano or thyme

Using your hands, tear bread, crust and all, into 1 1/2"
to 2" pieces. (Alternatively, you can cut the bread with
a knife, but I prefer the way the craggy bits toast and
soak up the goods.) Place chunks on a rimmed baking
sheet, and let sit uncovered at room temperature for 12
to 24 hours. If you’re short on time, you can toast the
chunks in a 300ºF/150ºC oven instead, tossing
occasionally, until lightly crisped, but not browned,
on the outside.

Heat oven @ 375ºF/190ºC.

In a large skillet over medium-high heat, combine olive
oil and 4 tablespoons butter. Once butter has melted,
add the garlic and leeks. Season with salt and pepper
and cook, stirring occasionally, until leeks are bright
green and totally softened, 8 to 10 minutes.

Add celery, and season with salt and pepper. Cook,
stirring occasionally until bright green and tender, 4
to 6 minutes. Add white wine, and cook until reduced by
about three-quarters, 3 to 4 minutes. Add red-pepper
flakes, and remove from heat.

Whisk together broth and eggs in a medium bowl. Place
bread in a large bowl (you want a lot of room for
mixing, so go big), and add the leek and celery mixture,
parsley, chives and marjoram. Stir to coat so that
everything is evenly distributed, trying not to totally
crush the bread. Pour the egg mixture over everything
and toss a few times. Let sit a minute or two and give
another toss. Repeat twice until all the liquid has
absorbed and evenly distributed to each and every piece
of bread.

Transfer mixture to a 2 1/2 to 3 quart baking dish (a
9" X 13 pan also works), making sure not to pack it too
tightly. (You want to keep the bread in the stuffing as
light as possible.) Dot the top with the remaining 4
tablespoons butter, making sure to pay extra attention
to the corners, where the stuffing will get the
crispiest.

Cover with foil and bake until the stuffing is sizzling
at the edges and completely cooked through, 25 to 30
minutes. If it’s not yet time to serve, remove stuffing
from oven and set aside. (If you are nearly ready to
serve, proceed directly to the next step and continue
without pausing.)

When ready to serve, remove foil and increase
temperature to 425ºF/218ºC. Bake stuffing until crispy,
crunchy and impossibly golden brown on top, 20 to 25
minutes. Scatter with celery leaves, if using, and
serve.

By: Alison Roman

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Saving is a fine thing. Especially when your parents have done for you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)