Subj : Fresh Celery MOnth - 5
To   : All
From : Dave Drum
Date : Thu Apr 17 2025 15:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttered Stuffing w/Celery & Leeks
 Categories: Breads, Vegetables, Herbs, Chilies, Wine
      Yield: 9 servings
 
     20 oz Loaf good, crusty bread;
           - pref sourdough or ciabatta
    1/4 c  Olive oil
      8 tb Unsalted butter
      6 cl Garlic; thin sliced
      2 lg Leeks; white & lt green
           - parts, chopped
           Salt & fresh ground pepper
      6    Celery ribs; thin sliced,
           - leaves reserved to garnish
    1/2 c  Dry white wine
    1/2 ts Red-pepper flakes
  2 1/2 c  Chicken, turkey or vegetable
           - broth
      3 lg Eggs
    1/2 c  Fine chopped parsley
    1/4 c  Fine chopped chives
      2 tb Fine chopped marjoram,
           - oregano or thyme
 
  Using your hands, tear bread, crust and all, into 1 1/2"
  to 2" pieces. (Alternatively, you can cut the bread with
  a knife, but I prefer the way the craggy bits toast and
  soak up the goods.) Place chunks on a rimmed baking
  sheet, and let sit uncovered at room temperature for 12
  to 24 hours. If you’re short on time, you can toast the
  chunks in a 300ºF/150ºC oven instead, tossing
  occasionally, until lightly crisped, but not browned,
  on the outside.
  
  Heat oven @ 375ºF/190ºC.
  
  In a large skillet over medium-high heat, combine olive
  oil and 4 tablespoons butter. Once butter has melted,
  add the garlic and leeks. Season with salt and pepper
  and cook, stirring occasionally, until leeks are bright
  green and totally softened, 8 to 10 minutes.
  
  Add celery, and season with salt and pepper. Cook,
  stirring occasionally until bright green and tender, 4
  to 6 minutes. Add white wine, and cook until reduced by
  about three-quarters, 3 to 4 minutes. Add red-pepper
  flakes, and remove from heat.
  
  Whisk together broth and eggs in a medium bowl. Place
  bread in a large bowl (you want a lot of room for
  mixing, so go big), and add the leek and celery mixture,
  parsley, chives and marjoram. Stir to coat so that
  everything is evenly distributed, trying not to totally
  crush the bread. Pour the egg mixture over everything
  and toss a few times. Let sit a minute or two and give
  another toss. Repeat twice until all the liquid has
  absorbed and evenly distributed to each and every piece
  of bread.
  
  Transfer mixture to a 2 1/2 to 3 quart baking dish (a
  9" X 13 pan also works), making sure not to pack it too
  tightly. (You want to keep the bread in the stuffing as
  light as possible.) Dot the top with the remaining 4
  tablespoons butter, making sure to pay extra attention
  to the corners, where the stuffing will get the
  crispiest.
  
  Cover with foil and bake until the stuffing is sizzling
  at the edges and completely cooked through, 25 to 30
  minutes. If it’s not yet time to serve, remove stuffing
  from oven and set aside. (If you are nearly ready to
  serve, proceed directly to the next step and continue
  without pausing.)
  
  When ready to serve, remove foil and increase
  temperature to 425ºF/218ºC. Bake stuffing until crispy,
  crunchy and impossibly golden brown on top, 20 to 25
  minutes. Scatter with celery leaves, if using, and
  serve.
  
  By: Alison Roman
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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