Ingredients
Leek Sofrito
4 tablespoons butter
5 cups leeks (about 1 bunch) sliced in half moons
½ teaspoon salt
1½ tablespoons minced garlic
1 teaspoon lime zest
1 tablespoon lime juice
Stuffing
2 cups dried cherries
2 tablespoons brandy
1 teaspoon sugar
Salt
4 cups chicken stock, separated
2 cups walnut pieces
4 cups pumpernickel bread, cut into 1-inch cubes
6 cups honey whole wheat bread, cut into 1-inch cubes
1 cup butter
2 cups diced celery
1 cup Leek Sofrito
Black pepper
2 tablespoons thyme leaves
¼ cup chopped parsley
¼ cups chives
3 eggs, lightly beaten
Directions
- Make Leek Sofrito by melting butter over low heat in large sauté pan. Add leeks and salt and turn heat to low. Cook leeks slowly, stirring often, until soft, about 1 hour. Add garlic and cook until soft, about 10 minutes. Remove from heat, add lime zest and juice. Cool.
- Make stuffing by bringing cherries, brandy, sugar, 1 teaspoon salt, and 1 cup chicken stock to simmer. Remove from heat and cover.
- Toast walnuts in 350 degree oven until golden, about 5 minutes.
- Toast bread cubes in 350 degree oven, about 10 minutes, stirring every few minutes, until dry and lightly toasted.
- Raise oven temperature to 400 degrees and butter casserole dish.
- Sauté celery in butter until soft. Add Leek Sofrito, salt, pepper, and thyme and cook for 3-4 minutes. Remove from heat and cool slightly.
- Add parsley, chives, and eggs.
- Add soaked cherries, along with liquid.
- Add toasted bread crumbs and combine.
- Mix in remaining chicken stock, 1 cup at a time, tossing between additions.
- Pour into prepared casserole dish, dot with cubes of butter, cover in foil, and bake for 30 minutes. Remove foil, bake for 15 minutes more. Let cool for 5-10 minutes before serving.
- Yield: 10-12 servings
