Here’s a recipe that appears in neither of our cookbooks! It’s a good, basic stuffing that can be spiffed up with additional ingredients: sausage, mushrooms, chestnuts or what have you. It could also be modified for a vegan diet by using olive oil and vegetable stock instead of butter and chicken stock.
2 cloves garlic, diced
1 large onion, diced
2 leeks, chopped
1/2 cup diced celery
1/2 stick unsalted butter
1/4 cup dried cranberries (optional)
2 cups croutons
2 tsp. freshly chopped sage
2 tsp. freshly chopped thyme
1/2 tsp. poultry seasoning
salt and pepper to taste
1/2-1 cup chicken stock, to moisten the bread
Preheat oven to 350. Sauté garlic, onions and leeks in butter until soft.
Add the diced celery and herbs and continue to sauté until celery is tender.
Mix in cranberries and croutons. Add chicken stock and toss all ingredients together.
Bake in a deep pan for 30 minutes.