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   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   
        
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