Leek & Goat Cheese Stuffing
A cross between savory bread pudding and classic stuffing, this dressing is rich with the flavors of leeks and shallots, toasted bread, herbs and celery, all offset by tangy chevre.
12 ounces bread (preferably rustic), thick crusts removed, torn into 1-inch pieces
2 medium leeks, sliced 1/2 inch thick
¼ cup unsalted butter
1 large rib celery, diced
1 medium shallot, thinly sliced
2 medium cloves garlic, thinly sliced
¼ teaspoon fine sea salt
¼ cup dry white or rosé wine
¼ cup parsley leaves, plus more for garnish
1 tablespoon fresh sage leaves
½ tablespoon fresh thyme leaves
Coarse ground pepper, as desired
1 ¾ cups vegetable broth or bouillon dissolved in boiling water, cooled to room temperature
1 large egg
4 ounces crumbled into large pieces Vermont Creamery Classic Goat Cheese
- Position rack in upper third of oven. Preheat oven to 350ºF. Lightly butter 9-inch round baking dish or equivalent.
- Place bread onto rimmed baking sheet; toast 20-40 minutes or until dry and lightly golden. (Baking time depends on type of bread used. Soft white bread toasts more quickly than heartier breads.)
- Place leeks into large bowl; cover with cool water. Separate leek slices to rinse off any sandy dirt; let stand 5 minutes, swirling a few times. Any sand should sink to bottom of bowl.
- Melt 3 tablespoons butter in wide skillet over medium heat. When butter is hot, lift leeks from bowl, shaking off excess water. Add to skillet. Add celery, shallot, garlic and salt. Cook, stirring frequently, 5-10 minutes or until tender. Add wine; continue cooking 2-4 minutes or until evaporated.
- Place toasted bread pieces in large bowl; add leek mixture, parsley, sage, thyme and pepper. Combine broth and egg; whisk to combine. Pour over bread mixture. Toss well to combine; let stand 5 minutes to absorb a bit of moisture, tossing a few times.
- Scoop half of bread mixture into prepared baking dish; top with half of crumbled goat cheese. Top with remaining bread mixture, then sprinkle with remaining goat cheese. Dot with remaining 1 tablespoon butter cut into small pieces.
- Bake 40-50 minutes or until top of stuffing is golden and crisp and center is hot. Sprinkle with additional parsley, if desired. Serve warm.