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Parmesan and Leek Sourdough Stuffing

Parmesan and Leek Sourdough Stuffing Recipe

  • 1 loaf sourdough bread, cubed (about 10 oz)
  • 6 leeks, cut in half and sliced (white and pale green parts only)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 bunch green onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 eggs, whisked
  • 1 cup finely grated parmesan cheese
  • 2 cups chicken or turkey stock
  • Kosher salt and freshly cracked black pepper to taste
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