{"id":10008,"date":"2012-11-12T03:00:30","date_gmt":"2012-11-12T11:00:30","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=10008"},"modified":"2019-10-06T13:54:19","modified_gmt":"2019-10-06T20:54:19","slug":"parmesan-and-leek-sourdough-stuffing","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/parmesan-and-leek-sourdough-stuffing\/","title":{"rendered":"Parmesan and Leek Sourdough Stuffing"},"content":{"rendered":"

We’ve got less than 2 weeks till the big day and I seriously can’t even wait. All I dream about is gravy and stuffing. Sourdough stuffing to be exact. Is that wrong? I hope not. because I am totally enjoying it.<\/p>\n

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Raise your hand if your favorite part of Thanksgiving is the stuffing?!? It’s sooooo good. Little pieces of toasted bread that is coated with different savory seasonings and then drenched in eggs and stock and baked until golden brown and delicious. Oh I’m salivating just thinking about it.<\/p>\n

The past 2 years I’ve had\u00a0my go-to Rustic Herb Stuffing<\/a>. It’s amazing. And I will be making it this year along side this new Parmesan and Leek Sourdough Stuffing\u00a0I developed last week. I mean who says you can only have 1 kind of stuffing at Thanksgiving? I certainly think 2 or 3 is totally acceptable. Especially if you use different kinds of breads. So a french bread stuffing, sourdough bread stuffing and a corn bread stuffing is happening. Kthanksbye<\/p>\n

This stuffing is literally STUFFED<\/em> with leeks and salty parmesan cheese. It’s mind blowing and you need it in your lives. I beg you to make it. And invite me over for leftovers \ud83d\ude42<\/p>\n

It’s super easy too. All you need to do is toast up some cubed sourdough bread.<\/p>\n

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Cut and clean a boat load of leeks. It’s the right thing to do. And who doesn’t love these veggies!<\/p>\n

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Saute them in some butter and olive oil with a fair amount of salt and pepper, scallions and garlic.<\/p>\n

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Toss together the veggie mixture, toasted bread and a whisked\u00a0concoction\u00a0of eggs, parmesan cheese and stock.<\/p>\n

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Make sure everything is folded together and seasoned with salt and pepper.<\/p>\n

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Place it into a baking dish and bake away! And while it’s baking you have to patiently wait while your entire house starts to smell like the best stuffing ever. It’s painful. Trust me.<\/p>\n

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And then serve it up for everyone to enjoy!<\/p>\n

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I’m pretty positive that you guys need to make this for Turkey day. Perhaps you should even make it tonight for dinner too. And then again next week. It seems like the sensible thing to do \ud83d\ude42 And that way by the time Thanksgiving rolls around, you’ll be able to make this sourdough stuffing with your eyes closed!<\/p>\n

Also, why can’t we eat stuffing more frequently throughout the year. Next year I am going to make stuffing at least once a month. It’s too good to only have it annually!<\/p>\n

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Parmesan and Leek Sourdough Stuffing<\/h2>\n\n\n
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