Leek and Gruyère Stuffing
Classic stuffing meets gratin! Toasted bread and aromatics are bound together with egg and broth, all smothered in nutty, flavorful Emmi Le Gruyère AOP. Feel free to add in other flavors that play well with gruyere such as wilted greens, sauteed mushrooms, or cooked and crumbled Italian sausage.
- 3 tablespoons unsalted butter, plus 1 tablespoon for topping, plus a little for the pan
- 12 ounces (340 g) torn 1-inch gluten-free bread pieces (5 - 6 cups, thick crusts removed if using a rustic loaf)
- 2 medium leeks, diced and cleaned (1 ½ cups)
- 2 large celery ribs, diced (1 cup)
- ¼ teaspoon fine sea salt
- ¼ cup dry white wine
- ¼ cup chopped parsley leaves
- 1 tablespoon chopped fresh sage
- ½ tablespoon chopped thyme leaves
- a few turns black pepper
- 2 cups vegetable stock
- 1 large egg
- 8 ounces shredded Emmi Le Gruyère, divided use
- Position a rack in the upper third of the oven and preheat to 350ºF. Lightly rub a 9-inch round baking dish or the equivalent with butter.
- Place the bread on a rimmed baking sheet and toast until dry and lightly golden, 15-25 minutes.
- Melt 3 tablespoons butter in a wide skillet over medium heat. Add the leeks, celery, thyme, sage, salt and pepper. Cook, stirring frequently, until tender, 5-10 minutes. Add the wine and continue cooking until the liquid evaporates, 2-3 more minutes.
- In a large bowl, whisk together the egg and broth to combine. Add the bread, leek mixture, parsley, and half of the gruyère. Toss well to combine and let sit for 5 minutes to absorb a bit of moisture, tossing a few times.
- Scoop the bread mixture into the prepared baking dish and dot with the remaining 1 tablespoon butter cut into small pieces.
- Bake the stuffing for 30 minutes. Sprinkle with the remaining gruyère and continue baking until the top is golden and the center is hot, 20 more minutes. Serve right away.