Buttered Stuffing with Celery and Leeks

A savory, buttery stuffing with no dried fruit or surprise ingredients—just classic flavors_

YIELD: 8 to 10 servings

TIME: 1¼ hours, plus overnight drying

INGREDIENTS

- 1 large loaf good, crusty bread (preferably sourdough or ciabatta, about 1¼ pounds)

- ¼ cup olive oil

- 8 tablespoons unsalted butter

- 6 garlic cloves, thinly sliced

- 2 large leeks, white and light green parts, chopped

- 6 celery stalks, thinly sliced (leaves reserved for garnish if available)

- ½ cup dry white wine

- ½ teaspoon red-pepper flakes (optional)

- 2½ cups low-sodium chicken, turkey or vegetable broth

- 3 large eggs

- ½ cup finely chopped parsley

- ¼ cup finely chopped chives

- 2 tablespoons finely chopped marjoram, oregano or thyme

- Kosher salt and freshly ground black pepper

INSTRUCTIONS

Day Before:

1. Using your hands, tear bread (crust and all) into 1½- to 2-inch pieces

2. Place on rimmed baking sheet

3. Let sit uncovered at room temperature for 12 to 24 hours

_Note: If short on time, toast bread chunks at 300°F until lightly crisped but not browned_

Day Of:

1. Heat oven to 375°F

2. In large skillet over medium-high heat:

- Combine olive oil and 4 tablespoons butter

- Add garlic and leeks once butter melts

- Season with salt and pepper

- Cook until leeks are bright green and softened (8-10 minutes)

3. Add celery:

- Season with salt and pepper

- Cook until bright green and tender (4-6 minutes)

- Add white wine

- Cook until reduced by about three-quarters (3-4 minutes)

- Add red-pepper flakes if using

- Remove from heat

4. In medium bowl:

- Whisk together broth and eggs

5. In large bowl:

- Place bread

- Add leek-celery mixture

- Add parsley, chives, and marjoram

- Stir to coat evenly without crushing bread

- Pour egg mixture over

- Toss several times

- Let sit 2 minutes

- Toss again

- Repeat twice until liquid is evenly absorbed

6. Transfer to 2½- to 3-quart baking dish:

- Do not pack too tightly

- Dot top with remaining 4 tablespoons butter

- Pay special attention to corners

7. Cover with foil and bake:

- 25-30 minutes until sizzling at edges and cooked through

8. When ready to serve:

- Remove foil

- Increase temperature to 425°F

- Bake 20-25 minutes until crispy and golden brown on top

9. Garnish:

- Scatter with celery leaves if using

- Serve immediately

NOTES

- The bread should be very crusty and good quality

- Stuffing needs two trips to the oven: first covered, then uncovered

- First bake can be done ahead of time

- Keep bread pieces light and loose in the baking dish for best texture

- Corners will get the crispiest thanks to the butter on top

_Recipe can be partially made ahead and finished just before serving_

Inspired by Alison Roman