Riviera Bread
Sourdough Stuffing

1 loaf bread (sandwich, Coastal, roasted garlic & herb), cut into 3/4” cubes**
2 leeks
1 large shallot
4-6 celery stalks (+leaves if available)
4 Tbsps butter
¼  cup olive oil, + 2 tbsps
2 cups vegetable, chicken or turkey stock
1 lemon
2 eggs
12 fresh sage leaves
10 sprigs of thyme
Small bunch parsley, roughly chopped
Salt
Pepper

Cut the bread into ¾-1” cubes and spread across a baking sheet. Set in a cold oven overnight until dry. If preparing same day, cubed bread can be baked in a low oven at 200° for an hour or until thoroughly dry. Transfer to a large mixing bowl.

Preheat oven to 350°F.

Butter or grease a 9x13 baking dish or large, oven-safe baking vessel.

Trim top and root ends of the leeks, then cut in half lengthwise and thinly slice. Rinse very thoroughly and dry in a salad spinner to remove all sediment. Peel, halve and finely slice the shallot. Dice 4 large or 6 med stocks of celery.

In a large sauté pan, melt 4 tablespoons butter and  ¼ cup of olive oil over medium heat, then add the leeks, shallots, and celery. Sauté 5 to 7 minutes until the vegetables begin to soften and turn bright green. Add the juice of a lemon, and transfer vegetables to the mixing bowl with bread cubes. Finely slice the sage, pick the thyme leaves from the stems and roughly chop them with the parsley, then add the herbs to the vegetable and bread mixture.

In a second large mixing bowl whisk together the stock and eggs. Season with 1 teaspoon of salt and half a teaspoon of black pepper. Pour the liquid over the bread and vegetables, and using a large spoon or clean hands, mix well to combine. Let the mixture sit for a couple of minutes, then mix again to ensure all the liquid is absorbed. Transfer stuffing mixture to the greased baking vessel and distribute evenly without packing the bread. 

Cover with a sheet of foil, and bake at 350°F for 25 to 30 minutes. If making ahead, the stuffing can be refrigerated for up to two days at this point. To finish cooking, uncover the stuffing, drizzle the top with two tbsps of olive oil. Turn the heat up to 425°F and bake for an additional 15-25 min or until the top is golden brown and crispy. Serve hot or at room temperature.

**If using Coastal sourdough or Roasted Garlic & Herb we highly recommend tearing the loaf into chunks to increase the crispy, craggy surface area!

-Recipe can be made vegan by substituting plant-based butter or olive oil and omitting the eggs; stuffing will be slightly less custardy, but still delicious.