{{with sauteed leeks & local butter}}
Recipe developed by Alesha Kelly.
This would make the perfect side dish for your gluten-free friends and family! Made with our delicious Roasted Garlic & Rosemary loaf and packed with local leeks, apples, celery and all the comforting, holiday seasonings. Be sure to check out Gravesco Pottery's adorable little dishes to hold all your seasonings! This recipe and all the photos are by our dear friend, Alesha Kelly.
INGREDIENTS:
1 Loaf Garlic Bread
4 TBSP Butter (try local Tulip Tree)
2-3 Leeks, Sliced (try local from Full Hand Farm)
2 Stalks Celery, Diced
1 1/2 Apples, Diced (try local from Wilds Apple Farm)
2 eggs, beaten + 2 eggs, beaten (try local from Becker Farms)
2 c broth + 1/4 c broth
3 TSP Poultry Seasoning
3 TSP Maple Syrup
Salt & Pepper to taste
Neutral Oil (like olive oil)
DIRECTIONS:
1. Dice bread into 1" cubes & dry overnight or coat with olive oil & bake at 200 for 10-20 min, stir halfway through.
2. Preheat oven to 325*
3. Butter a 9x13 baking dish.
4. Melt butter in pan, medium heat.
5. Add in leeks & celery 6-9 min.
6. Add in Apples, 3 min
7. Add in 3 TSP Poultry Seasoning
8. Mix 2 eggs & 2 c. Broth into bread.
(The mixture should be moist - think French toast.)
9. Add bread cubes into saute pan.
10. Put stuffing into buttered dish
11.Mix 2 TBSP butter & 2 TSP Maple syrup, melt & coat mixture.
12. Make a baste of 2 eggs, 1/4 broth for basting so it doesn't dry out.
13. Bake 1hr with foil on top
14. Remove foil, bake 15 min.
15. Drizzle with maple syrup & serve
