Pickled Leek Stuffing
Claverach Farm adapted this from The Preservation Kitchen by Paul Virant.
- 1 cup unsalted butter
- 2 stalks celery, chopped
- 1 carrot, diced
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 12 cups day-old country bread, cubed
- 8 cups turkey stock
- 1 cup Italian parsley leaves, chopped
- Kosher salt and freshly ground black pepper
- 3 large eggs, lightly beaten quick-pickled leeks (recipe follows)
- 2 cups grated Gruyère cheese
- Butter a large Dutch oven or two smaller casserole dishes. In a large, wide pot over medium heat, melt 3/4 cup of the butter. Add the celery, carrot, and onion, and cook until slightly softened, about 3 minutes.
- Add the garlic and thyme, cook another minute, and then add the bread. Mix until the bread is coated in the butter.
- Pour in the stock, and add the parsley. Season with salt and pepper, and fold in the eggs. Spoon the dressing into the Dutch oven.
- Drain the pickled leeks. Melt the remaining butter in a large sauté pan. Sweat the leeks in the butter until softened. Spread the leeks over the dressing. Scatter the Gruyère over the top, cover with foil, and refrigerate at least one hour or overnight.
- Preheat oven to 400 degrees. Bake, covered, until the sides are bubbling and the dressing is hot in the center, about 45 minutes.
- 4 leeks
- 1 1/2 cups white wine vinegar
- 1 cup water
- 3 sprigs thyme
- 3 bay leaves
- Juice and grated zest of 1 lemon
- 1 teaspoon kosher salt
- Slice off the roots and dark green tips of the leeks. Slice the leeks lengthwise in half, and run under water to remove any dirt. Slice the leeks crosswise into 1/4-inch pieces.
- In a pot, bring the vinegar, water, thyme, bay leaves, lemon juice and zest, and salt to a boil. Add the leeks, and simmer for 2 minutes. Remove from the heat, and cool completely. Refrigerate until needed.
Serves 10 to 15 people.