This dish is so yummy, it’s a shame it’s only thought of once a year while your bird is thawing. My aunt Francine passed this one along to me some years back.
You can prep it the day before whatever meal you’re making, and keep it in the fridge overnight!
1 lb. of a dense white bread,
cut in 3/4” cubes
6 tbsp unsalted butter,
plus extra to grease the pan
2 leeks – halved lengthwise
4-6 oz fresh,
wild mushrooms of your liking – slice them
1 1/2 cups chopped celery
2 to 3 tsp crumbled dried sage
1 1/2 tsp dried thyme or marjoram
or a combo of the two
1 tsp salt
1/2 tsp fresh ground black pepper
3 cups chicken stock
2 large eggs
1/2 tsp baking powder
Fresh sage or thyme for garnish
Preheat your over to 325 F.
Place the cubed bread on a cookie sheet, and toast in the oven (25 minutes) turning to brown evenly. Then transfer them to a large bowl.
If you’re making this for the day-of meal, butter a 9×13 baking pan, and set aside.
If you’re making this for the next day, don’t butter the pan until then.
Brush the leeks and mushroom with olive oil, and grill over medium heat until they are tender.
Slice the white and pale green part of the leek, and add them along with the mushrooms to the croutons.
In a skillet, warm the butter and add the celery, saute until soft (5 to 7 minutes).
Add the sage, thyme, salt and pepper – stir – then scrape all into the bowl of croutons.
Pour into the bowl, one cup of chicken stock at a time until the bread is moist, but not saturated.
Cover and refrigerate until you’re ready to make it for your meal.
Preheat oven to 425 F, or if you’re preparing the day-of, raise temp to 425 F.
In a small bowl whisk the eggs and baking powder together, then incorporate into the bowl of soaked croutons.
Spoon the dressing into your buttered 9×13 pan, and cover with foil.
Bake for 25 minutes covered, then another 15-20 minutes uncovered, or until lightly browned.
Garnish with sage or thyme sprigs.