Sourdough Stuffing with Roasted Garlic
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Sourdough Stuffing with Roasted Garlic is a flavorful addition to your table with smoky bacon, greens and pockets of melted Swiss cheese.
Servings: 8
Ingredients
Sourdough Croutons
- 12 cups sourdough bread cubes about 1 1/2 rounds cut in large cubes
- 1 tbsp. fennel seed
- 1 tsp. salt
- 1/4 cup olive oil
Roasted Garlic
- 2 heads garlic
- 2 tbsp. olive oil
- 1 pinch salt
Stuffing
- 1 batch sourdough croutons
- 2 heads roasted garlic
- 6 strips bacon
- 2 large leeks outer leaves removed, cleaned and chopped
- 1 cup collard greens stems removed, leaves rough chopped
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups chicken broth
- 6 slices Swiss cheese stacked then cut into cubes
Instructions
Sourdough Croutons
- Pre-heat oven to 350 degrees. In a large bowl, combine sourdough bread cubes with olive oil, fennel seed and salt. Lay bread cubes out on a sheet pan and bake for about 20 minutes until toasted. This can be done at the same time as the garlic.
Roasted Garlic
- Cut the top (pointed part) off of teach head of garlic. Remove any excess paper so the garlic looks clean. place on a sheet of foil large enough to wrap around garlic. Drizzle with olive oil and season with salt. Fold over foil and create a sealed packet, place on sheet pan. Roast at 350 degrees for about 45 minutes to an hour. Garlic should be soft and roasted.
Stuffing
- In a pan over medium heat, cook bacon until browned. Remove to a paper towel and rough chop. Sauté leeks in bacon grease until just softened. Add chopped greens and butter. Stir to combine and remove from heat when butter has fully melted.
- In a large bowl, combine croutons, sautéed leek mixture, cooked bacon pieces and roasted garlic (just squeeze roasted garlic out of shell).
- Whisk together chicken broth and eggs. Pour mixture over croutons and combine well. Place crouton mixture in a buttered baking dish. Push in cubes of Swiss cheese. Bake at 350 degrees for about 45 minutes.