Pickled leek stuffing from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux by Paul Virant and Kate Leahy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted turkey with smothered gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on November 19, 2012

    Unfortunately, this went seriously awry when I made it for 30 people the other night. First, the recipe does not say how many people it serves and so I doubled it but then it was overflowing my largest (9-qt!) dutch oven. There is a layer of cheese on the top so when I opened the lid, I did not immediately see that under that layer, there was a bread soup! I furiously chopped up two more loaves and threw them in and tried to quick roast it. The result was bland and thank god we had tons of mashed potatoes.

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