Leek and Sourdough Stuffing

1. 1

   Spread bread cubes on baking sheet, and dry overnight.

2. 2

   Or dry in 250F oven 45 minutes to 1 hour, stirring occasionally.

3. 3

   Cool, and transfer to large bowl.

4. 4

   Preheat oven to 350F, and coat 13- x 9-inch baking dish with cooking spray.

5. 5

   Thinly slice leeks, keeping white and green parts separated.

6. 6

   Heat 2 Tbs.

7. 7

   oil in large skillet over medium-high heat.

8. 8

   Add white leek slices, carrot, and celery.

9. 9

   Cook 15 minutes, or until leeks are soft and carrots tender, stirring frequently.

10. 10

    Add 1 Tbs.

11. 11

    oil, and stir in green leek slices, garlic, and sage.

12. 12

    Season with salt and pepper, if desired.

13. 13

    Cook 7 minutes, or until garlic is fragrant and leeks are soft.

14. 14

    Stir into bread cubes.

15. 15

    Whisk miso with 1/2 cup broth until smooth; gradually whisk in remaining broth.

16. 16

    Pour over bread mixture, and stir until moist, but not soggy.

17. 17

    Spread stuffing in prepared baking dish, and drizzle with remaining 1 Tbs.

18. 18

    oil.

19. 19

    Bake 35 to 40 minutes, or until top is browned and crisp.

20. 20

    Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.