thanksgiving series begins!!
what we made this week
the first of many sides
WELCOME to day 1 of “no room left for the bird”!! To celebrate today’s recipe is a freebie ❤️❤️ Make sure to drop a comment if you have any requests for the series!
In case you missed my epic announcement video, please watch below. And yes that is me, and yes this was mortifying to film (but also kinda fun).
So yes, this is technically a “sides” series but I’ll also be including apps, desserts, and some Thanksgiving dinner for 1 (or 2)!
If you’re looking for a turkey recipe and/or a full blow step-by-step Thanksgiving guide, I’ve got a full guide from last year that so many of you followed and loved!
Otherwise, all old and new Thanksgiving recipes will live in the Thanksgiving hub, so make sure to bookmark it.
Hosting doesn’t have to be a production. From now until the new year, I’ll be sharing easy hosting tips to help you pull off easy breezy, effortless gatherings that still feel special.
this week’s tip: rest before you serve - the food.. and you.
stuffing, turkey, pie, everything benefits from a little pause. The juices settle, flavors round out, and you get a moment to breathe and get in on some of the fun before everyone digs in. It’s the difference between “rushed dinner” and “wow, that felt special.”
gruyère-crusted stuffing with caramelized shallot & leeks
serves 6 | 2 hours
Stuffing should not need gravy. PERIOD. It should be good enough to stand on its own. For me, it’s always the main event, so I take it very seriously. I even converted Kyle from “I don’t really like stuffing” to “please make this every year.”
It only felt right to include a cheesy one this year, something cozy and a little indulgent. This version leans French onion–inspired, but without going too heavy. Buttery leeks, caramelized shallots, and Gruyère baked into golden, crispy edges... it’s everything I want from a holiday side 🥹
Browse all my recommended tools in one place: Complete Kitchen Collection.
Large Skillet (I really like using my Our Place pan or any deep pan, as the edges are high enough I can mix everything in the pan and save on dirtying a bowl.)
* Note: This post contains affiliate links, meaning I get a small commission from purchases made through the links. It is at no cost to you, but it’s a small way to help keep dinner, sorted going. Thanks for your support!
** For some reason the PDF is not working and I can’t figure out why so find the printable version here!
For the base:
6 heaping cups stale sourdough *about 1 loaf
6 tbsp salted butter
1 large leek
2-3 large shallots
1/2 bulb fennel
3 stalks celery
4 garlic cloves
1 tbsp fresh sage
2 tsp fresh thyme leaves
1 tsp dijon mustard
1 tsp cracked black pepper
1/3 cup dry white wine
1 tsp Worcestershire sauce
zest of 1/2 lemon
1 1/2 cups chicken stock
2 small eggs
To finish:
1 1/12 cups Gruyère, divided
1/4 cup fresh parsley
✨feeling extra: sprinkle with crispy shallots at the end or extra butter before baking.
⏰ make ahead: prep the bread ahead of time and let it sit out for up to 2 days on the pan to dry out naturally. You can make this 1 day in advance, follow instructions to bake but only for 30 minutes and reserve the 1/2 cup of final cheese for topping. Store in fridge and reheat in the oven with a splash of chicken stock sprinkled over top, and remaining cheese until melted.
📦 storing: keep in an airtight container in the fridge for up to 4 days.
🔄leftovers: pop in the microwave or on a frying pan with a splash of oil.
Pre-recipe prep:
✅ thinly slice shallots and leeks - rinse and dry leeks (1,2)
✅ dice 3 stalks celery (3)
✅ finely dice 1/2 fennel bulb (4)
✅ mince 4 cloves garlic, 2 tsp thyme, and 1 tbsp sage
✅ grate 1 1/2 cups cheese (5)
✅ finely chop 2 tbsp parsley (6)
prep your bread
preheat oven to 300F. Tear sourdough into 1 inch cubes (it’s easier to tear if it’s a day or 2 old). Place on a large baking sheet. Pop into oven for about 15 minutes until completely dried out but not browned.
build your base
heat a large deep frying pan over medium heat. Add 6 tbsp salted butter and cook until browned (about 7 minutes when you start to see brown bits and smell a nutty aroma) (1).
once butter is brown, add 1 cup diced shallots and 1 cup diced leeks with a big pinch of salt(2). Cook until caramelized and starting to brown (stirring every few minutes) about 15 minutes. Lower heat slightly if leeks start browning too fast(3).
once caramelized add 3 stalks diced celery and 1/2 cup diced fennel and cook for 5 minutes(4).
add in 4 cloves minced garlic, 2 tsp fresh thyme, 1 tbsp fresh minced sage, 1 tsp dijon and 1 tsp fresh cracked pepper. Cook for about 1 minute.
deglaze with 1/3 cup white wine and scrape up all the browned bits(5). Also add in 1 tsp worcestershire sauce and zest of 1/2 lemon now. Let it reduce slightly, about 1–2 minutes(6). Remove from heat and let cool for at least 10 minutes.
assemble
in a large measuring cup, whisk in 2 small eggs and add 1 1/2 cups chicken stock(1).
once filling has cooled down a bit, add bread to pan and toss to coat(2). Then pour over the eggs/stock mix and very gently mix to coat(3). Let sit for 10 minutes. It should feel evenly moist but not soggy, add a splash more stock if dry.
once the bread is soaked, add to a buttered 9x13 baking dish(1) with 1 cup of cheese and fresh parsley and toss gently(2). Finish with remaining cheese(3) and bake uncovered for 45 minutes, until internal temp reaches at least 165 and top is golden(4) (finish with a quick broil if needed).
Looking for more inspo? Check out the recipe archive with 300+ recipes here.
The PDF export link opens your recipe for creamy caramelized cabbage and farro with chicken.
I’m looking for clarification as to whether this is supposed to be baked at 300° for the 45 minutes or was the 300° just for drying out the bread and you bake at a different temperature? Thank you!