Mixed Onion & Bread Stuffing
Yields: about 13 cups
Do-ahead tip: To cut down on last-minute cooking, prepare the components of this dish, mix together, and refrigerate in the casserole it will be cooked in, up to 2 days ahead. Increase baking time to 1 hour.
4 large leeks (about 2 pounds)
4 tablespoons margarine or butter
1 jumbo onion (1 pound), cut into 1/4-inch dice
3 medium carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon coarsely ground black pepper
1 can (14 1/2 ounces) chicken broth
3/4 cup golden raisins
1/4 cup apple brandy or apple juice
1 1/2 loaves (16 ounces each) firm white or whole wheat bread, cut into 3/4-inch cubes, toasted
1/2 cup fresh parsley leaves, chopped
Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut leeks crosswise into 1/4-inch slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well; set aside. In nonstick 12-inch skillet, melt 2 tablespoons margarine over medium-high heat. Add onion, carrots, and celery, and cook 12 to 15 minutes or until vegetables are lightly browned, stirring occasionally. Stir in thyme, sage, and pepper; cook 1 minute. Transfer vegetables to large bowl. In same skillet, melt remaining margarine over medium-high heat. Add leeks, and cook 10 to 12 minutes or until tender and golden. Stir in broth, raisins, and apple brandy; heat 1 minute. Transfer mixture to bowl with vegetables; add bread and toss until well mixed. Spoon stuffing into 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degree F oven 40 minutes or until heated through. Sprinkle with parsley before serving.
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