• Email
  • Pin It

Whole Wheat Stuffing with Leeks


Contributed by:

Whole Wheat Stuffing with Leeks


4 comments | Leave Comment

4 Ratings4 Ratings4 Ratings4 Ratings5 Star (4 Ratings)
Loading ... Loading ...


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.


  • Prep Time : 12 min
  • Cook Time : 55 min
  • Ready Time : 1 hour, 7 min


8 Servings


  • 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


  1. Preheat oven to 400° F. Lightly spray a 9- x13-inch baking dish.
  2. 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.
  3. 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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Whole Wheat Stuffing with Leeks

  1. Do you use regular whole wheat sandwich bread? Could you use a different bread? Baguettes?

    • all works, including bagels, sandwich bread, baguettes, any of your favorite whole wheat breads (or even white – GASP :-) will work.

  2. avatar says: roz1

    can this recipe be frozen for late use?

    • in theory yes – but if it seems a bit too dry just add a touch of broth when reheating

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in