Heat a large sauté pan over medium high heat for 1 minute.
Sweat onions in olive oil for 2 to 3 minute, stirring constantly.
Add leeks, celery, chili, and rosemary and cook for 4 minutes, stirring often.
Add garlic and continue cooking until vegetables start to get a light golden color, about 5 minutes.
Remove vegetables from pan, and deglaze pan with white wine.
Add 1/2 cup oil, half of the thyme, chicken stock, and let reduce by half.
Remove from heat, discard rosemary and chili from vegetables and allow liquid and vegetable mix to cool slightly.
While cooling, cut the bread into 1/2 inch cubes.
In a large mixing bowl, combine bread and leek mixture.
Sprinkle in remaining thyme, parsley, and egg. Mix well.
Slowly start drizzling in the liquid mixture and mix thoroughly, adding just enough liquid to moisten the bread.
Once mixture is nice and moist, season to taste with pepper.
Transfer stuffing to an oven safe dish and bake covered at 350F for 25 minutes.
Remove cover from dish, and bake for an additional 10 to 15 minutes or until golden brown on top.
Serving Size 1 cup
Total Fat 6g
Sat Fat 1g
Total Carb 33g
Dietary Fiber 6g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 99 (57%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 15.5mg||5 %|
|Sodium 102.5mg||4 %|
|Potassium 201.9mg||5 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12.7g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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