Here’s a simple and tasty stuffing to include in your Thanksgiving menu. Feel free to leave out the chard stems if you don’t have them. I had some leftover from a side of Sautéed Rainbow Chard. The chard stems add a light sweetness, and are a great way to use them (rather than discarding them), but it’s not necessary.
Prep Time: 25 minutes
Cook Time: 50 minutes
4-6 tablespoons butter, plus more for greasing the baking dish
4 medium leeks, sliced thin
6-8 stalks celery, small (¼”) dice
8-10 chard stems, small (¼”) dice
1 full loaf of bread, cut in ½“ cubed and lightly toasted
2 tablespoons fresh chopped sage (or 2 teaspoons dried)
2 teaspoons dried thyme
1 ½ to 2 cups turkey, chicken, or vegetable broth
Fresh ground black pepper
1 teaspoon fine sea salt
13×9 (3 quart) baking dish
Preheat oven to 375 degrees Fahrenheit.
If your bread is not yet toasted spread the cubes onto a baking sheet and lightly toast at 375 degrees Fahrenheit for about 10-15 minutes.
In a large skillet melt 4-6 tablespoons butter. Once the butter is melted and hot add the sliced leeks, diced celery, and diced chard stems. Sprinkle with some sea salt. Sautee the vegetables over medium heat for about 15 minutes. Now add in the 2 tablespoons chopped fresh sage and 2 teaspoons dried thyme. Sauté the vegetables for another 5 minutes, then take off the heat and cool for a bit.
Whisk the 1 ½ cups of broth with 1 egg.
Place the toasted bread cubes into a large bowl. Add the cooked and slightly cooled leek-vegetable mixture to the bread cubes. Pour the broth-egg mixture over the bread and vegetables. Stir everything together.
Grease your baking dish and transfer the stuffing mix to the dish. Pour another ½ cup of broth over the stuffing mixture. Cover the dish with aluminum foil.
Bake, covered, for 30 minutes at 350 degrees Fahrenheit for 30 minutes. Remove the foil and bake another 20 minutes so the top becomes golden and crisp.