This classic stuffing is made with toasted einkorn bread, buttery leeks and celery, and plenty of fresh sage, thyme, and parsley. Toasting the bread first helps it soak up the savory broth and herbs while ensuring it’s tender in the center and crisp around the edges. You can use our simple 4-Ingredient Einkorn Stuffing Bread recipe, or our Beginner Einkorn Bread recipe. Alternatively, you could use 800 grams of any leftover einkorn bread!

Serves: 10 to 12

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour 45 minutes

Equipment: 9 x 13-inch pan

Instructions

1. Heat the oven to 300°F. Butter a 9-by-13-inch baking dish and set aside.
2. Cut the einkorn bread into ¾ -inch cubes and spread them over one large, rimmed baking sheet. Toast until dry throughout and lightly crisp at the edges, about 20 to 25 minutes. Transfer to a large bowl.
3. Increase the oven temperature to 375°F.
4. Melt the butter in a large skillet over medium heat. Add the leeks, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until soft, 7 to 9 minutes.
5. Stir in the sage and thyme and cook for 30 seconds, just until fragrant. Remove from the heat and fold in the parsley.
6. Spoon the leek mixture and the toasted bread into a large mixing bowl.
7. In a large measuring cup or medium bowl, whisk together 2 ½ cups broth, both eggs, 1 ¼ teaspoon salt, and the black pepper.
8. Pour the broth mixture over the bread and toss gently. Let stand for 5 minutes. If the center of the bread cubes still feels dry, add additional broth, ¼ cup at a time, until evenly moistened but not soggy.
9. Transfer the stuffing to the prepared dish and spread it loosely into an even layer.
10. Cover with foil and bake for 25 minutes. Uncover, and if the stuffing looks dry, add additional broth, ¼ cup at a time.
11. Bake until the top is crisp and browned, about 20 minutes more.
12. Let stuffing rest for 10 minutes before serving. Stuffing is best served immediately.