A very simple Thanksgiving dressing (stuffing).

Ingredients

  • 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds)
  • ¼ cup olive oil
  • 8 tablespoons cultured, unsalted butter- divided in two parts
  • 6 garlic cloves, thinly sliced
  • 2 large leeks, white and light green parts, chopped
  • ½ cup dry white wine
  • ¼ cup finely chopped fresh sage
  • 2 ½ cups low-sodium chicken, turkey or vegetable broth
  • 5 large eggs
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped chives

Preheat Oven

  • Preheat oven to 375°F.

Preparation

Bread

  • Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces.
  • Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.

Leeks

  • Heat oven to 375°F.
  • In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter.
  • Once butter has melted, add the garlic and leeks.
  • Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.
  • Add sage and cook an additional 4 to 6 minutes.
  • Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes.
  • Remove from heat.

Broth

  • In a medium bowl, whisk together broth and eggs.
  • Into a large bowl, combine until evenly distributed:
    • Bread
    • The leek mixture
    • Parsley
    • Chives

Combine

  • Pour about half the egg mixture over the bread and toss a few times.
  • Let sit a minute or two and give another toss.
  • Let sit about 20 minutes.
  • Add more egg mixture until mixture is very wet.

Bake

  • Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly.
  • Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes.
  • If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

Finish

  • When ready to serve, remove foil and increase the temperature to 425°F.
  • Dot the top with remaining butter.
  • Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes.
  • Serve.