One Pan Leek and Herb Dressing

One Pan Leek and Herb Dressing

So dressing or ‘stuffing’ as it was known in my family was my favorite dish at Thanksgiving or Christmas. I mean it is savory bread pudding, what’s not to love? A carb explosion of herbs and savory vegetables that pairs perfectly with cranberry sauce and gravy. This dressing can be made in 1 pan. If you need to double the recipe, then I would probably use 2 pans. I would suggest using half a loaf of old sourdough or a crusty bread from the bakery. When I say old bread, I do not mean moldy bread you would not eat. I mean bread that is a bit dry. A few days old. That way it will act as more of a sponge for all the flavors we will add to the dish. Generally, if we have some old bread or ends of bread that has not been eaten, I will cube it and keep it in the freezer to use for croutons or for this purpose. I like a cast iron skillet for this dish because it is rustic and beautiful and it conducts heat well as well as being oven safe. If you want to make the dish vegan, omit the eggs and use oil or vegan butter to saute the vegetables. It will still be delicious. We have a combination of vegetarian and omnivore in our family so when I cook for Thanksgiving, I will generally make most dishes plant based with the exception of the turkey, which my husband makes. I do use eggs if we have them since we have our own chickens. So if you are cooking a vegan or plant based holiday meal, this dressing pairs perfectly with mushroom gravy, seitan turkey and cranberry relish:)

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Prep Time 15

Cook Time 25

Servings: 8 servings

Calories: 195

Ingredients Equipment Method Nutrition Notes

Ingredients

2 onions thinly sliced
1 fennel bulb thinly sliced
4 ribs of celery thinly sliced
2 leeks washed and thinly sliced
1/4 cup dry vermouth
4 garlic cloves minced
1/3 cup herbs chopped (recommend sage, thyme and oregano)
2 cups vegetable stock
3 eggs beaten
1/2 loaf crusty bread (I prefer sourdough)
3 tbsp olive oil or butter

Equipment

cast iron pan or large oven safe skillet

Method

Preheat your oven to 375 F. Using a large skillet or oven safe frying pan (I use a 10 inch cast iron skillet) saute your onions, fennel, leeks, and celery in about 2-3 tbsp of oil or butter. I prefer to use a combination of neutral oil and butter.
As the vegetables soften, add your garlic and continue to saute. After a minute or two, add the vermouth to deglaze the pan. Allow the alcohol to cook off and reduce 2-3 minutes.
Add the herbs to the pan and stir though. Then add the bread cubes and stir to coat everything.
To the herb and vegetable bread cubes, add 1 cup of stock and 3 beaten eggs. Continue to stir the mixture in the pan. Add more stock if the bread looks dry. I would start with 1 cup but continue to add until the bread is almost soggy looking.
Spread everything into one layer and drizzle more oil on top to help with browning.
Bake for 20-25 minutes until the top is brown and the bread on top does not look wet or soggy.
Serve directly from the cooking pan, just be careful with the handle so no one burns themselves. This is delicious left over as well and will keep several days in the fridge.

Nutrition

Calories: 195kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 61mgSodium: 453mgPotassium: 282mgFiber: 3gSugar: 5gVitamin A: 845IUVitamin C: 12mgCalcium: 65mgIron: 2mg

Notes

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