Leek & Chestnut Stuffing
 
 
Leek & Chestnut Stuffing! This seemingly simple recipe turns out a stuffing so delicious, so miraculous, you may never need another recipe ever again.
Author:
Serves: Serves 6
Ingredients
  • ½ small loaf light sourdough bread, cubed (about 6 cups cubed)
  • 1 stick (115g) butter
  • 2 leeks, washed thoroughly and sliced
  • 3 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • salt and pepper
  • 1 cup chestnuts (either canned or peeled, fresh chestnuts)
  • 2 cups chicken or vegetable stock
  • 2 eggs
Instructions
  1. Chop the bread into large cubes (1 inch/2-3cm) and set aside to dry out while you get on with everything else.
  2. Melt the butter in a large frying pan, and add the sliced leeks, chopped herbs, and a generous pinch of salt and pepper. Cook on a low heat for 15-20 minutes, or until the leeks are very soft and sweet - really give them time.
  3. When the leeks look and smell amazing, crumble in almost all the chestnus, reserving a few whole ones for later, and cook for another minute or so.
  4. Add in the cubed bread, and stir everything over the heat, so that the bread soaks up all the liquid in the pan, and everything gets coated and combined.
  5. If you're making this ahead of time, set this mixture aside to cool completely and then proceed with the remaining steps.
  6. Pour in a cup of stock, and stir - you want all the bread to be moist, but not waterlogged. Different bread soaks up different amounts of liquid, so you stop here, but you will probably need the second cup of stock, so go ahead and stir that in as well.
  7. Finally, whisk together the eggs, and then stir vigourously into the bread mixture, really beating it up a bit.
  8. Tip into a buttered baking dish, spread the mixture out and scatter over the remaining whole chestnuts, bake in a 180C for 20-30 minutes, or until golden brown and crisp on top.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/11/the-best-leek-and-chestnut-stuffing.html