Rachael Ray: Curtis Stone Leek & Herb Stuffing Recipe

Rachael Ray: Curtis Stone Leek & Herb Stuffing

While Rachael Ray and some of her favorite experts helped solve some of the most common Thanksgiving problems, chef Curtis Stone solved one the best way he knows how. He showed viewers how to prepare a delicious stuffing, even if they have little to no experience in the kitchen. While this recipe is great to make before heading to your family’s gathering, you can also assemble it up to six hours ahead of time and keep it in the fridge. Then, just add 10 minutes to the baking time and you’re good to go!

Thanksgiving shouldn’t be a stressful day! Click next page to get this easy and delicious recipe.

ADVERTISEMENT

Rachael Ray: Curtis Stone Leek & Herb Stuffing Recipe Ingredients

Rachael Ray: Curtis Stone Leek & Herb Stuffing Recipe

Curtis Stone’s Leek and Herb Stuffing is good enough to make you consider swapping out your go-to Thanksgiving recipe to serve this one instead! (bengarney / Flickr)

  • 1 lb pound French or Italian bread – cut into 3/4-inch cubes
  • 1 large yellow onion – finely chopped
  • 5 celery ribs – cut inyo 1/4-inch pieces
  • 2 sprigs fresh rosemary
  • 3/4 C dry white wine
  • 1/3 C finely chopped fresh flat-leaf parsley
  • 2 large eggs – lightly beaten
  • 1/2 lb unsalted butter – cut into 1/2-inch cubes + more for the baking dish
  • 1/4 C olive oil
  • 4 medium leeks (white & pale green parts only) – well-rinsed & finely chopped
  • 6 large sprigs fresh thyme
  • 6 garlic cloves – finely chopped
  • 2 C reduced-sodium chicken broth
  • Kosher salt and freshly ground black pepper

ADVERTISEMENT

Rachael Ray: Curtis Stone Leek & Herb Stuffing Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Butter a 13x9x2-inch baking dish
  3. Spread the bread out on a rimmed baking sheet and bake for 15 minutes until dried but not yet browned, then let cool
  4. Meanwhile, heat a large, deep skillet over medium-high heat
  5. Pour in the olive oil then add the onions and cook for about 3 minutes to soften
  6. Add the celery, leeks, thyme, and rosemary, then cook for about 4 minutes, until the leeks are translucent
  7. Stir in the garlic and cook for about 5 more minutes, until the vegetables start to brown
  8. Add the wine and cook for about 2 more minutes, until the wine has evaporated
  9. Add the butter and broth and bring to a simmer
  10. Cook for approximately 5 minutes, until the liquid reduces by half
  11. Transfer to a large bowl and let cool slightly, then remove and throw away the thyme and rosemary stems
  12. Stir the parsley into the leek mixture and add the dried bread cubes
  13. Mix well and season with salt and pepper before mixing in the eggs
  14. Spread the stuffing in the baking dish and cover with aluminum foil
  15. Bake for 30 minutes, until the stuffing is heated through and puffed
  16. Remove the foil and keep baking for another 40 minutes, until golden brown
  17. Serve hot

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.