Pine Nut and Leek Stuffing
Elevate your holiday table with this Pine Nut and Leek Stuffing, a delightful twist on a classic dish that combines rich flavors and irresistible textures. This recipe features tender sautéed leeks, aromatic garlic, and crunchy toasted pine nuts, all folded into hearty cubes of day-old bread. A blend of fresh parsley, thyme, and a light egg-and-broth mixture ensures maximum flavor and a perfectly moist consistency, while a golden, buttery topping adds an irresistible crisp finish. Ready in just an hour, this stuffing is a perfect side dish for Thanksgiving, Christmas, or any special gathering. Whether served alongside roasted turkey or enjoyed on its own, this savory and herbaceous recipe will quickly become a table favorite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cups Leeks (white and light green parts only, thinly sliced)
- 1 cup Celery (diced)
- 3 cloves Garlic (minced)
- 0.5 cup Pine nuts (lightly toasted)
- 8 cups Day-old bread (cubed into 1-inch pieces)
- 2 cups Vegetable or chicken broth
- 2 Eggs (beaten)
- 0.25 cup Fresh parsley (chopped)
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the sliced leeks and celery and sauté until softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Remove the skillet from heat and stir in the pine nuts.
In a large mixing bowl, combine the bread cubes, leek mixture, parsley, and thyme. Season with salt and black pepper.
In a separate bowl, whisk together the vegetable broth and beaten eggs. Gradually pour this mixture over the bread mixture, tossing gently to ensure the liquid evenly soaks the bread.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Dot the top with the remaining butter, cut into small pieces.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
Let the stuffing cool for 5-10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 36.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 587 mg | 45% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
