Sourdough Bread Stuffing with Georgia Pecans, Leeks & Mushrooms
- Serves: 8
- 1 pound good-quality sourdough bread
- 3 large leeks
- 6 tablespoons butter, divided
- 2 stalks celery, chopped
- 6 ounces mushrooms, sliced (about 1 3/4 cups)
- ¼ teaspoon salt
- 1 cup Georgia pecan halves
- 1½ cups chicken broth
- 2 tablespoons honey
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage
- 1 large egg, beaten
Trim crusts from bread and discard. Cut bread into ¾-inch cubes and spread on baking sheet.
Broil 3 minutes or until lightly toasted; turn over bread cubes and broil 3 minutes longer. Set bread aside.
Preheat oven to 350 °F. Butter 9-inch-square baking pan.
Remove and discard tough outer leaves of leeks. Trim dark green tops and discard (or reserve for soup making). Cut leeks in half lengthwise and rinse well, fanning out leaves to remove any dirt. Finely chop.
Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and celery; cook 5 minutes. Add mushrooms and salt; cook 5 minutes, stirring. Remove from heat and add pecans.
Heat broth, honey, remaining 4 tablespoons butter, thyme and sage to a simmer. Stir into bread to moisten. Fold in leek and pecan mixture, then fold in egg.
Spread in prepared pan and bake 40 minutes until browned, center is firm, and internal temperature as checked by a food thermometer reaches 165 °F.