12 leeks, white and light green part only, sliced and rinsed well
1 stick of butter
5cups chicken broth
2cups white wine (can substitute Vermouth)
1 large sprig fresh rosemary, chopped
salt and pepper to taste (generous)
Cut your Sourdough loaf into large, inch size cubes and leave on a baking sheet to dry overnight or pop in the oven for 10 minutes to dry.
I use a variety of mushrooms for this stuffing, dried porcini, Shitake, oyster and brown button mushrooms. Put half a cup of water on to boil and place dried porcinis in a heatproof bowl. Pour the boiling water over the porcinis and steep for about 30 minutes.
Meanwhile quarter the button mushrooms, de stem the Shitakes and slice them, along with the oyster mushrooms. Once the porcinis have steeped, scoop them out onto a cutting board and roughly chop. Keep the liquid (minus any sediment at the bottom) and crumble in half a mushroom flavored bullion. This will be the cooking liquid that makes the mushroom flavor in the stuffing that much more intense.
Time to sauté. First the leeks and garlic then the mushrooms. Add the rosemary and some of the mushroom broth, plus the white wine.
After a couple minutes the mushrooms will soak up the cooking liquid, so add the rest of it and sauté for a couple more minutes.
Add them to the mixing bowl, along with the cubed sourdough and beaten eggs. Toss gently and place in a generously buttered baking dish and cook at 375 until golden, about 35 minutes.