• Currently 4/5
Prep Time: 15 minutes/Cook Time: 2 hours
12 cups cubed sourdough bread
2 lbs. leeks
4 tablespoons olive oil, divided
1 large (1/2 cup) carrot, finely diced
2 large (1 cup) celery ribs, finely diced
6 cloves garlic, roughly minced
1/4 cup roughly chopped fresh sage
2 tablespoons white miso paste
3 cups low-sodium vegetable broth
1. Spread bread cubes on baking sheet, and dry overnight.  Or dry in 250 degree oven 45 minutes to 1 hour, stirring occasionally.  Cool, and transfer to large bowl.
2. Preheat oven to 350 degrees, and coat 13x9-in. baking dish with cooking spray.  Thinly slice leeks, keeping white and green parts separated.
3. Heat 2 tablespoons oil in large skillet over medium-high heat.  Add white leek slices, carrot, and celery.  Cook 15 minutes, or until leeks are soft and carrots tender, stirring frequently.  Add 1 tablespoon oil, and stir in green leek slices, garlic, and sage. Season with salt and pepper, if desired.  Cook 7 minutes, or until garlic is fragrant and leeks are soft.  Stir into bread cubes.
4. Whisk miso with 1/2 cup broth until smooth; gradually whisk in remaining broth.  Pour over bread mixture, and stir until moist, but not soggy.  Spread stuffing in prepared baking dish, and drizzle with remaining 1 tablespoon oil.  Bake 35 to 40 minutes, or until top is browned and crisp.  Let stand 15 minutes before serving.
Serves 12 (3/4 cup each)

Each Serving: 175 cal, 5 g fat (<1 g sat fat), 0 mg chol, 361 mg sod, 26 g carbs, 2 g fiber, 3 g sugars, 5 g pro.

Meal   DinnerDish   Side Dish
Cooking Method   BakedMain Ingredient   Vegetables
Prep Time   15 to 30 minutesCooking Time   2 hours

Eileen Stalec

Member since Dec 2008

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