-8 c. of sour dough bread, cubed (~1 loaf)
-3 T. unsalted butter, divided
-2 shallots, minced
-4-5 celery stalks, trimmed & thinly sliced
-2 medium leeks, cleaned & thinly sliced
-2 garlic cloves, minced
-6 fresh sage leaves, chopped
-3/4 t. dried or fresh thyme
-1/2 t. freshly ground pepper
-1 c. low-sodium vegetable or chicken stock
-3/4 T. salt
-1 lg. egg, lightly beaten
-3 Fuyu persimmons, cubed
Preheat the oven to 200°. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside.
Raise the heat on your oven to 300°. To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes.
Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the veggie or chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined.
Transfer the stuffing to a 10″ by 8″ casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown. Enjoy!
From pbs.org/food, 11/13