Sourdough Stuffing with Pork and Leeks

 

In my opinion, stuffing is the best part of the entire Thanksgiving spread. Sure, there’s the turkey. The mashed potatoes. Maybe even a nostalgic green bean casserole. But it’s the golden, herby, crispy-on-the-outside, soft-on-the-inside stuffing that I keep going back for. 

This gluten-free Pork and Leek Stuffing recipe, is made with Bread SRSLY's gluten-free sourdough (gum-free, rice free) and is one of my absolute favorites!  It’s rich, savory, and layered with flavor from the caramelized leeks, garlic, fresh herbs, and juicy ground pork (or sausage, if that’s your thing).

This pan of nostalgic comfort with a modern, allergy-friendly twist deserves a spot at every Thanksgiving table.

 

Recipe created by Dana // @baydish

Gluten-Free, Nut-Free

 

INGREDIENTS

  • 1 Bread SRSLY Gluten-Free Sourdough Pullman Loaf, cut into 1" cubes
  • 1 stick salted butter
  • 1 large leek, sliced
  • 4 cloves of garlic, minced
  • 1 pound ground pork or ground sausage of your choice
  • 2 ¾ cups chicken broth
  • 2 large eggs, beaten
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, chopped
  • ¼ tsp salt
  • ½ tsp ground pepper

DIRECTIONS

  1. Pre-heat oven to 350°F. Grease a baking pan with butter.
  2. Spread bread cubes out evenly on a baking sheet and bake for at least 30 minutes. You want them to be crisp to the touch, but not super brown. Remove from the oven and set aside to cool.
  3. Preheat a large saute pan over medium heat and add the butter. Saute the leeks for 3-4 minutes, then add the garlic and saute for another minute. Remove from heat, scraping the pan to remove all the bits.
  4. In the same pan, add the ground pork and cook for about 8 minutes, breaking up the meat with a wooden spoon as you go.
  5. Add the bread cubes to a large mixing bowl. Add the cooked leeks and garlic, browned pork + the fat from the pan, chicken broth, eggs, thyme, sage, salt, and pepper. Toss until the cubes are evenly coated.
  6. Transfer the mixture to the baking dish and bake for 50-65 minutes, until very golden and crisp on top. Serve warm.

 

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