The Hebrew word for leek – karsi – is similar to the word yikorsu, “[may our enemies be] decimated.” Spinach, swiss chard, and beets are also meaningful as their Arabic or Hebrew translations are reminiscent of the Hebrew word yistalku, “[may our adversaries be] removed.” And if you think you see a lot of emphasis on escaping from hostile threats, just think about Jewish history for a minute.
Whole wheat adds fiber, and leeks add a certain sweetness to this stuffing recipe.
Whole Wheat Stuffing with Leeks
Servings
8 Servings
Ingredients
- Cooking spray
- 2 tablespoons extra virgin olive oil
- 3 large leeks white and light green parts only, rinsed well and chopped
- 2 garlic cloves coarsely chopped
- 1 cup baby spinach rinsed and dried
- 6 cup day-old stale whole wheat bread, crust removed and cut into cubes
- 1 cup vegetable broth
- 2 tablespoon vegan butter melted
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400° F. Lightly coat a 9- x13-inch baking dish with cooking spray.
- In a medium sauté pan over medium-low heat, heat extra virgin olive oil and add leeks. Sauté 12 to 15 minutes, or until softened and just beginning to turn golden.
- Add garlic and spinach; mix well, and remove from heat.
- In a large bowl, combine leek mixture, bread cubes, broth, vegan butter, salt, and pepper; stir to combine.
- Pour mixture into the prepared baking dish and bake 30 to 40 minutes, or until golden brown on top.
- Serve with Date and Honey Glazed Chicken Thighs.
in theory yes – but if it seems a bit too dry just add a touch of broth when reheating
can this recipe be frozen for late use?
all works, including bagels, sandwich bread, baguettes, any of your favorite whole wheat breads (or even white – GASP 🙂 will work.
Do you use regular whole wheat sandwich bread? Could you use a different bread? Baguettes?