Saturday, November 16, 2013

Roasted Garlic & Leek Dressing

This is a great, light dressing for the holidays. Vegetarian as it stands, could easily be made vegan with the omission of cheese. I used Monk's Wholegrain Bread this time around and it added a nice nuttiness to the dressing. It's a great way to use up all sorts of stale bread odds and ends!

Roasted Garlic & Leek Dressing
by Mary P
adapted from Roasted Garlic & Leek Bread Casserole on

1 large head garlic, roasted and sliced

To roast, slice top off of garlic, put in small ovenproof pan. Drizzle with olive oil. Add 1 Tablespoon water and bake at 375°F for about 30 minutes, until it starts to soften and turn golden.

4 cups thinly sliced leeks, halved and separated
1 Tablespoon olive oil, plus more for drizzling
1/2 teaspoon salt, divided
8 slices stale bread, preferably a hearty loaf (I used Monk's Wholegrain Bread)
1 cup water or chicken broth, warm
1 cup shredded Swiss cheese
1 Tablespoon fresh thyme
1 teaspoon fresh sage
1/4 teaspoon black pepper

Cook leeks in olive oil and 1/4 teaspoon salt until slightly tender and bright green, set aside.

Tear bread into medium size pieces and put into large bowl. Add water and mix until all of the bread is moistened. Add a bit more liquid if the bread seems too dry.

Mix the leeks, roasted garlic, Swiss cheese, thyme, sage, black pepper and remaining 1/4 teaspoon salt to the bread and mix well.

Turn into greased casserole dish and drizzle with additional olive oil.

Bake at 375°F for approximately 30 minutes, until crisp on top.

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