This classic La Brea Bakery Stuffing recipe is sure to become a favorite in your household during the holidays.
Ingredients
- 1 La Brea Bakery Italian Round Loaf
- 2 tablespoons unsalted butter
- ⅔ cup Italian flat-leaf parsley leaves, finely minced
- ¼ cup fresh sage leaves, finely minced
- 3 tablespoons fresh rosemary, sticks discarded, finely minced
- 2 tablespoons fresh thyme, sticks discarded, finely minced
- 2 tablespoons extra virgin olive oil
- 1 large shallot, peeled, diced
- 1 medium yellow onion, peeled, diced
- 4 medium stalks celery, diced
- 1 medium leek, cleaned, diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 cups chicken stock
Preparation
- Heat oven to 375°F.
- Cut the loaf into ¾” cubes and spread evenly on a baking sheet. Toast in the oven 10 to 15 minutes until dry and crunchy (may take longer, depending on oven).
- Place bread in a large mixing bowl and add parsley, sage, rosemary, and thyme.
- In a large pan, warm olive oil and add shallot, onion, celery, leek, salt, and pepper and cook for 5 minutes or until all ingredients are slightly tender. Add the chicken stock to the vegetables and bring to a boil.
- Slowly pour contents of the pan over the bread in the bowl.
- Mix everything, making sure the bread croutons are evenly coated.
- Let ingredients rest for 5 minutes and mix again.
- Butter the inside of a large baking dish and add the mixture, spreading evenly to form a flat top.
- Bake for 30 minutes or until golden brown on top. Serve warm.
