Healthy Leek Stuffing

Growing up, stuffing at our house always meant the same thing – a box of dry mix with some celery thrown in. It wasn’t bad, but it wasn’t great either. That’s just how Mom made it, and we never questioned it.

Then I discovered leek stuffing at a friend’s house, and it completely changed my perspective. The simple switch from regular onions to leeks made such a difference. Now when I make stuffing, I skip the box altogether and reach for fresh leeks instead. Trust me – once you try this version, you might never go back to the packaged stuff.

What Kind of Leeks Should I Use?

For stuffing, you’ll want to look for fresh leeks with long, straight white stems and crisp, dark green leaves – avoid any that are yellowed or wilted. The most common variety you’ll find at the grocery store is the American Flag leek, which is perfect for this recipe. Only use the white and light green parts of the leek since the dark green tops are too tough, and be sure to clean them thoroughly as leeks are notorious for hiding dirt between their layers. A good trick is to slice them first, then soak in cold water to let any grit sink to the bottom. While large leeks might seem impressive, medium-sized ones (about 1½ inches in diameter) are actually better since they’re usually more tender and have better flavor.

Options for Substitutions

This stuffing recipe can be adapted with several substitutions if needed:

• Sourdough bread: While sourdough gives this stuffing its special tang, you can use other crusty breads like French bread, country bread, or even cornbread. Just avoid soft sandwich bread as it will turn mushy.
• Leeks: If leeks aren’t available, try using a mix of yellow onions and shallots. Use about 1½ cups of diced onions plus ½ cup of minced shallots to replace the 2 cups of leeks.
• Fresh herbs: No fresh herbs? You can use dried ones – just remember to use 1/3 of the amount called for (1 tablespoon dried sage, 1 tablespoon dried parsley, ⅓ teaspoon dried rosemary, and ⅓ teaspoon dried thyme).
• Vegetable stock: Feel free to swap in chicken or turkey stock if you’re not keeping it vegetarian. You can also use water with bouillon cubes in a pinch.
• Eggs: For a vegan version, mix 2 tablespoons of ground flax seeds with 6 tablespoons of warm water and let it sit for 5 minutes until it gets gel-like. This will help bind the stuffing together like eggs do.

Watch Out for These Mistakes While Cooking

The success of your leek stuffing largely depends on how you handle the leeks – failing to clean them properly can leave you with gritty, sandy stuffing, so be sure to slice them first, then soak and rinse thoroughly in cold water to remove all dirt trapped between the layers. Another common mistake is using too much liquid, which can make your stuffing mushy – start with 1½ cups of stock and add more only if the bread mixture feels too dry when squeezed. The bread you choose matters significantly – fresh bread or sandwich bread will turn to mush, so stick with day-old crusty sourdough that’s been cut into 1-inch cubes and left to dry out for several hours. For the perfect texture, avoid over-mixing the ingredients once you’ve added the wet components – gentle folding will keep some pieces crispy while others soak up the delicious flavors of herbs and vegetables.

What to Serve With Leek Stuffing?

This savory leek stuffing pairs wonderfully with all your favorite holiday mains – from roasted turkey to glazed ham. The herbs and sourdough base make it a natural fit alongside other classic sides like green bean casserole, roasted Brussels sprouts, or creamy mashed potatoes. If you’re serving it outside of the holidays, try it next to a simple roasted chicken or pork tenderloin – the stuffing will soak up all those tasty meat juices. For a vegetarian meal, it’s great served with roasted root vegetables and a side of cranberry sauce to add a touch of sweetness and brightness to the plate.

Storage Instructions

Keep Fresh: Your leek stuffing will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day as all those herbs and seasonings meld together nicely!

Freeze: This stuffing is perfect for making ahead and freezing. Just cool it completely, then pop it in a freezer-safe container. It’ll keep well for up to 3 months. I like to portion it out before freezing so I can thaw just what I need.

Make Ahead: Want to prep this ahead for a big dinner? You can assemble the stuffing up to 24 hours in advance – just keep it covered in the fridge before baking. When you’re ready, let it sit at room temperature for 30 minutes, then bake as directed.

Warm Up: To reheat your stuffing, cover it with foil and pop it in a 350°F oven for about 20-25 minutes until heated through. Add a splash of broth if it seems dry. For smaller portions, the microwave works too – just heat in 30-second intervals, stirring between each.

Preparation Time	15-30 minutes
Cooking Time	30-40 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 80-90 g

Ingredients

• 1 small loaf of day-old crusty sourdough bread (about 1 pound, avoid using sandwich varieties)
• ½ cup salted butter (reserve 1 tablespoon melted butter for topping)
• 2 leeks (halved, sliced thinly, and cleaned well, approximately 2 cups)
• 4 celery stalks (diced, about 1¾ cups)
• 3 cloves garlic (minced)
• ¾ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• ¼ cup fresh sage, chopped
• Generous ¼ cup fresh parsley, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1½ to 2 cups vegetable stock
• 2 large eggs, beaten

Step 1: Prepare the Baking Dish and Preheat the Oven

Start by preheating your oven to 350°F (175°C).

While the oven is heating, grease an 8×11 or 9×13-inch baking dish.

This will prevent the stuffing from sticking to the dish during baking.

Step 2: Prepare the Bread and Mix Ingredients

Tear the bread into 1-inch pieces and place them in a very large bowl.

In a large skillet, melt the butter over medium heat.

Add the leeks, celery, garlic, salt, and pepper, and sauté for about 5 minutes.

Halfway through, reduce the heat to low to prevent burning.

Pour the leek mixture over the torn bread pieces and sprinkle with sage, parsley, rosemary, and thyme.

Use your hands to toss the mixture until the bread is evenly coated with the seasonings and vegetable mixture.

Step 3: Add Liquids and Mix Thoroughly

Pour 1½ cups of broth evenly over the bread mixture and toss to coat.

Add the eggs and toss again to ensure everything is well combined.

At this point, the bread should feel pretty wet.

If it still feels dry, add the remaining ½ cup of broth as needed.

The amount of broth will vary depending on how dense and dry your bread is.

Step 4: Transfer to Baking Dish

Transfer the stuffing mixture into the prepared baking dish.

If you are making the stuffing ahead of time, cover the dish with foil and store it in the refrigerator until you are ready to bake it.

Step 5: Bake the Stuffing

When ready to bake, drizzle 1 tablespoon of melted butter on top of the stuffing.

Bake the dish covered for 30 minutes.

If the stuffing still appears wet after this time, uncover the dish and bake for an additional 5 to 10 minutes to allow the top to crisp slightly.

Step 6: Serve and Enjoy

Once your stuffing is baked to perfection, remove it from the oven and let it cool for a few minutes before serving.

Enjoy your flavorful and aromatic stuffing as a delightful side dish!