Turkey Stuffing CasseroleRecipe by Chef Heidi Fink

Directions

1. Associated recipe: Turkey Stock
2. Preheat oven to 350 F.
3. Spread bread cubes out on to two large baking trays. Place in the preheated oven for about 8 minutes, turning the bread  cubes at the half-way point. Remove from oven and let cool completely.
4. TIP: Drying the bread out like this helps it to absorb more of the flavourings without becoming super soggy.
5. Leave the oven on at 350 F. Grease a large casserole dish or lasagne pan.
6. In a large sauté pan, heat butter and let melt. Add onion and sauté gently for a few minutes, until softened. Add leek, celery and ½ tsp salt; let sauté gently a few minutes more. You want the vegetables to soften, not brown. Add the chopped fresh herbs and sauté about 30 seconds, until everything smells aromatic and delicious. Remove from heat, and let cool.
7. In a large bowl, combine the dried bread cubes with the sautéed vegetables, mixing well with your hands.
8. Into the sauté pan that had the vegetable-herb mixture, add the two cups of turkey stock and swirl around to pick up any bits of herbs and vegetables. Scrape this into a small bowl or 4 cup measuring cup. Add 1 tsp salt, ½ tsp pepper, and 2 eggs. Whisk to combine.
9. Add this wet mixture to the bowl with the bread cubes and vegetables. Mix well to coat bread evenly with stock mixture. Transfer mixture to greased casserole dish and spread out until it is in an even layer.
10. Do not cover. Place in the pre-heated oven and bake for 30 to 40 minutes until puffed and golden. Top should be crunchy and golden, not too dark, and interior should register at least 180 F on an instant reading thermometer.
11. Serve with Simple Roasted Turkey, Mostly Make-Ahead Turkey Gravy, Maple Glazed Yams, Cardamom Cranberry Sauce, and Garlic Butter Brussels Sprouts.