Best 4 Challah And Leek Turkey Stuffing Recipes

OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F
• Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.
• In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.
• Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.
• Place the remaining stuffing in a small baking dish and cook alongside the turkey.
• Tie in 4 places with kitchen twine and season with salt and pepper.
• Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

MUSHROOM, LEEK, AND BRIOCHE STUFFING

Steps:

• Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
• Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
• Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
• Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

BUTTERED STUFFING WITH CELERY AND LEEKS

Steps:

• Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you're short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.
• Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.
• Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.
• Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
• Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
• Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it's not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
• When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

CHALLAH AND LEEK TURKEY STUFFING

Steps:

• cube or tear bread into large heatproof bowl.
• brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
• brown onion gently in the same skillet, then place in bowl.
• Place leeks in bowl.
• Place celery in bowl.
• Place carrots in bowl.
• mix all ingredients with a large wooden spoon or spatula.
• sprinkle sage over the top and mix again.
• stuff in neck and abdominal cavities of turkey and roast as required for size of bird.