Inspired by the wonderful Jeanine’s Thanksgiving stuffing, we followed our own cravings a bit further - a slow-simmered homemade vegetable stock, whole sprigs of sage and rosemary steeped right into it so their warmth soaks into every torn piece of sourdough, and no parsley, so the sweet leeks and thyme can shine. The result is a golden, herb-scented, crisp-edged stuffing that tastes like the whole holiday table in a single bite. Want to put your own spin on it? Use Vini to make this recipe yours, and share it with the people you love.

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• For the vegetable stock
• Garlic cloves8
• Sprigs of fresh sage2–4
• Sprigs of fresh rosemary2–4
• Red onions2
• Celery stalks, including the leaves4
• Carrots4
• Salt and pepperA pinch
• Water2 L (8.5 cups)
• For the stuffing
• Sourdough bread, crusty450 g (1 lb)
• Olive oil114 g (½ cup)
• Leeks, thinly sliced and thoroughly washed2
• Celery stalks, diced4
• Garlic cloves, crushed4
• Sea salt2 teaspoons
• Black pepper, freshly ground½ teaspoon
• Fresh thyme leaves1 teaspoon
• Eggs, large, beaten2

1. The vegetable stock
1. Place the garlic, sage, rosemary, onions, celery, carrots, salt, and pepper in a pot, cover with water, and simmer gently for 40–60 minutes before straining the stock.
2. The stuffing
1. Preheat the oven to 175°C (350°F) and grease the baking dishes. Tear the bread into 2.5 cm (1-inch) pieces in a very large bowl. Heat the olive oil in a frying pan over medium heat. Sauté the leeks, celery, garlic, salt, and pepper for five minutes. Pour the mixture over the bread, sprinkle with thyme, and toss with your hands until evenly coated. Pour 360 ml (1½ cups) of stock over the stuffing and mix. Add the eggs and mix again. Add the remaining 120 ml (½ cup) of stock if the bread feels dry; the amount needed will depend on the bread density. Transfer to the dishes, drizzle with olive oil, and bake covered for 30 minutes. Uncover and bake for 5–10 minutes more until the top is lightly browned.

If it is still a little dry, mix in the remaining 120 ml (½ cup) of stock; the amount needed will depend on how dense and dry the bread is. If preparing in advance, stop here, cover the dishes with aluminium foil, and refrigerate until ready to bake. If the stuffing is still quite moist, uncover it and bake for another 5–10 minutes, until the top is lightly browned and crisp.

Inspired by the wonderful Jeanine’s Thanksgiving stuffing, we followed our own cravings a bit further - a slow-simmered homemade vegetable stock, whole sprigs of sage and rosemary steeped right into it so their warmth soaks into every torn piece of sourdough, and no parsley, so the sweet leeks and thyme can shine. The result is a golden, herb-scented, crisp-edged stuffing that tastes like the whole holiday table in a single bite. Want to put your own spin on it? Use Vini to make this recipe yours, and share it with the people you love.

X1

Convert unitsUnits

• For the vegetable stock
• Garlic cloves8
• Sprigs of fresh sage2–4
• Sprigs of fresh rosemary2–4
• Red onions2
• Celery stalks, including the leaves4
• Carrots4
• Salt and pepperA pinch
• Water2 L (8.5 cups)
• For the stuffing
• Sourdough bread, crusty450 g (1 lb)
• Olive oil114 g (½ cup)
• Leeks, thinly sliced and thoroughly washed2
• Celery stalks, diced4
• Garlic cloves, crushed4
• Sea salt2 teaspoons
• Black pepper, freshly ground½ teaspoon
• Fresh thyme leaves1 teaspoon
• Eggs, large, beaten2

1. The vegetable stock
1. Place the garlic, sage, rosemary, onions, celery, carrots, salt, and pepper in a pot, cover with water, and simmer gently for 40–60 minutes before straining the stock.
2. The stuffing
1. Preheat the oven to 175°C (350°F) and grease the baking dishes. Tear the bread into 2.5 cm (1-inch) pieces in a very large bowl. Heat the olive oil in a frying pan over medium heat. Sauté the leeks, celery, garlic, salt, and pepper for five minutes. Pour the mixture over the bread, sprinkle with thyme, and toss with your hands until evenly coated. Pour 360 ml (1½ cups) of stock over the stuffing and mix. Add the eggs and mix again. Add the remaining 120 ml (½ cup) of stock if the bread feels dry; the amount needed will depend on the bread density. Transfer to the dishes, drizzle with olive oil, and bake covered for 30 minutes. Uncover and bake for 5–10 minutes more until the top is lightly browned.

If it is still a little dry, mix in the remaining 120 ml (½ cup) of stock; the amount needed will depend on how dense and dry the bread is. If preparing in advance, stop here, cover the dishes with aluminium foil, and refrigerate until ready to bake. If the stuffing is still quite moist, uncover it and bake for another 5–10 minutes, until the top is lightly browned and crisp.