Curtis Stone’s Leek and Herb Stuffing

Call it dressing, call it stuffing, just don't call us late to the table when you serve this delicious dish by Top Chef Masters star Curtis Stone!

Washed and Sliced Leeks in Sieve

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


The true name for a stuffing that is not actually stuffed into food is dressing. I don’t want to break any rules, but stuffing sounds so much more appetizing to me.

Leek and Herb Stuffing
(Makes 8 servings)

Roast Turkey Breast with Lemon and Sage Brown Butter
Leek and Herb Stuffing with Curtis Stone’s Roast Turkey Breast with Lemon and Sage Brown Butter. Photo from What’s for Dinner? by Curtis Stone. Photo © Quentin Bacon. (Click image for turkey recipe.)


  • ½ pound (2 sticks) unsalted butter, cut into ½-inch cubes, plus butter for baking dish
  • 1 pound French or Italian bread, cut into ¾-inch cubes
  • ¼ cup olive oil
  • 1 large yellow onion, finely chopped
  • 4 medium leeks (white and pale green parts only), well rinsed and finely chopped
  • 5 celery ribs, cut into ¼-inch pieces
  • 6 large sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 6 garlic cloves, finely chopped
  • ¾ cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • ⅓ cup finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten


  1. Preheat oven to 350°F.
  2. Butter 13″ x 9″ x 2″ baking dish.
  3. Spread bread on large, rimmed baking sheet.
  4. Bake for about 15 minutes, or just until dried but not browned. Let cool.
  5. Meanwhile, heat large deep skillet over medium-high heat. Add olive oil, then add onions and cook, stirring occasionally, for about 3 minutes, or until they soften.
  6. Add leeks, celery, thyme, and rosemary and cook, stirring often, for about 4 minutes, or until leeks are translucent.
  7. Stir in garlic and continue cooking, stirring often, for about 5 minutes, or until vegetables begin to brown. Add wine and cook for about 2 minutes, or until wine has evaporated but vegetables are still very moist.
  8. Add broth and butter, bring to simmer, and simmer for about 5 minutes, or until liquid is reduced by half.
  9. Transfer to large bowl and let cool slightly; remove and discard rosemary and thyme stems.
  10. Stir parsley into leek mixture. Add bread cubes and mix well. Season to taste with salt and pepper. Mix in eggs.
  11. Spread stuffing in baking dish and cover with aluminum foil. Bake for about 30 minutes, or until stuffing is heated through and puffed.
  12. Remove foil and continue baking stuffing for about 40 minutes longer, or until golden brown. Serve hot.

Nutrition Facts

Per serving

Calories: 483
Total fat: 33 g
Saturated fat: 16 g
Carbohydrate: 35 g
Fiber: 4 g
Protein: 9 g
Sodium: 420 mg

Recipe from What’s for Dinner?: Delicious Recipes for a Busy Life © 2013 Curtis Stone, published by Random House.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now