Happy Thanksgiving! This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.
Prep Time: 20 minutes
Cook Time: 40 minutes
- 1 small loaf (1 pound) day-old crusty sourdough bread, (not sandwich bread)
- ½ cup salted butter or vegan butter
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (1¾ cups)
- 3 garlic cloves, chopped
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped sage
- Heaping ¼ cup chopped parsley
- 1 teaspoon chopped rosemary
- 1 teaspoon fresh thyme leaves
- 1½ to 2 cups vegetable broth
- 2 eggs, beaten
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.
- Tear the bread into 1-inch pieces and place in a very large bowl.
- Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
Why Meatless Monday?
- Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
- The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
- About 1,850 gallons of water is needed to produce a singular pound of beef, comparable to only 39 gallons of water per pound of vegetables. A vegetarian diet alone could dramatically reduce water consumption by 58% per person!
- Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
- Some benefits of eating plant-based once a week include:
- Save 133 gallons of water with each meatless meal!
- Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
- If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
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