yields 12 servings
INGREDIENTS
1 lb. sourdough bread loaf, cut in 1/2-inch cubes
2 Tbsp. olive oil
1 Tbsp. freshly minced garlic (about 3 large cloves)
Pinch of sea salt and freshly ground black pepper
8 oz. fresh mushroom blend (such as portabello, shiitake and oyster mushrooms), stemmed, washed and cut into medium slices
10 oz. mild country or Italian sausage links cut into 1/2-inch slices (or omit and use 4 extra oz. of mushrooms)
2 large leeks, diced, white and light green portions only, to yield 1 cup
1 1/2 Tbsp. fresh thyme leaves, chopped
1 Tbsp. fresh sage leaves,cut crosswise into thin ribbons
4 Tbsp. fresh parsley leaves, chopped, divided
8 eggs
1 quart heavy cream
2 tsp. sea salt
1/4 tsp. freshly groundblack pepper
6 oz. goat cheese, crumbled
TIP: Sausage easily makes stuffing savory. “But if you don’t want to add meat, make sure you season it well. To do that without adding too much salt, use fresh herbs,” Gray says. “At holiday time, fresh sage is great, but it can be overpowering. Combine it with fresh thyme and fresh parsley. Blending these herbs will give your stuffing a depth of flavor and stop it from being bland.”
INSTRUCTIONS
1) Preheat oven to 250 degrees. Spread bread cubes evenly on a sheet or jelly roll pan. Bake on middle oven rack for 10 minutes. Stir. Bake 10 more minutes to toast on all sides. Set aside.
2) In a medium non-stick sauté pan over medium heat, warm 2 Tbsp. olive oil. Add garlic; sauté, stirring with a wooden spoon, until light golden brown, 2 to 3 minutes. Stir in a pinch of salt and pepper. Add all mushrooms, then cook, stirring frequently, until tender and light brown, 8 to 10 minutes. Set aside.
3) Preheat a medium non-stick sauté pan over medium-high heat and add sausage. Brown on both sides. Drain fat; set aside.
4) Thoroughly wash and drain cut leeks 2 or 3 times to remove sand; set aside. In a large mixing bowl, toss together bread cubes, mushrooms, sausage, leeks, thyme, sage and 2 Tbsp. parsley. Set aside. In a medium mixing bowl, whisk eggs, cream, salt and pepper. Set aside.
5) Preheat oven to 325 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Press bread mixture lightly into pan. Slowly and evenly pour egg-cream mixture over bread. Crumble goat cheese evenly over surface and press lightly into dish. Cover with foil and bake for 40 minutes. Raise oven temperature to 350 degrees; uncover and bake 35 minutes, until golden. Cool slightly. Garnish top with remaining 2 Tbsp. parsley.
Recipe by Chef Tom Gray