Whole Wheat Stuffing with Leeks
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Whole Wheat Stuffing with Leeks
Leeks are a siman for the decimation of our enemies. 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.
Times
- Prep Time : 12 min
- Cook Time : 55 min
- Ready Time : 1 hour, 7 min
Servings
Ingredients
- Cooking spray
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only, rinsed well and chopped
- 2 cloves garlic, coarsely chopped
- 1 cup baby spinach, rinsed and dried
- 6 cups day-old (stale) whole wheat bread, crust removed and cut into cubes
- 1 cup vegetable broth
- 2 tablespoons margarine, melted
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
- Preheat oven to 400° F. Lightly spray a 9- x13-inch baking dish.
- In a medium sauté pan over medium low heat, heat 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 the heat.
- In a large bowl, combine leek mixture, bread cubes, broth, margarine, salt and pepper to taste; stir to combine. Pour 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.
Tags
About Jamie Geller
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Meat , Side Dish, Vegetable Side , Rosh Hashanah, Sukkot, Thanksgiving , 15-minute Prep , American , Dinner Tonight, Make Ahead , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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