Holiday Supper Stuffing

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. you can leave the crust on if you like, we did)
• 1/4 cup butter
• 2 leeks, thinly sliced
• 3 large celery ribs, with leaves, diced
• 5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
• 3/4 cup packed dried cranberries
• 1/2 cup diced dried apricot
• 1 cup chopped pecans or 1 cup walnuts
• 1 tablespoon poultry seasoning
• 1 teaspoon rosemary
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 1 cup wine
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 1/2 cups low sodium chicken broth

Recipe

• 1 preheat oven to 400f degrees and butter a 4-qt casserole dish.
• 2 place bread cubes in a bowl and set aside.
• 3 in a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
• 4 add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. cook, stirring, 1 minute.
• 5 stir in the wine and bring to a boil. cook until reduced by half.
• 6 pour into the bread mixture and add salt and pepper.
• 7 add parsley, and eggs, stir to combine.
• 8 add broth in two additions, stirring until absorbed after each addition. season generously with salt and pepper and transfer stuffing to dish.
• 9 bake on middle rack until deep golden brown on top, 25 to 30 minutes. let sit 5 minutes before serving.