If you don’t have a preferred recipe for stuffing (aka dressing) then you are probably on the hunt for one right now.  Right up there with turkey, it’s a crucial part of the Thanksgiving spread and when done right, flavorful and far from soggy.  It’s my favorite Thanksgiving side and yet here I am suggesting you mix it up a little with this Savory Leek and Onion Bread Pudding.

No, it’s not a traditional stuffing, but it’s equally as good and sure to be a welcome addition to your Thanksgiving table.   What is it exactly?   It’s similar to a strata, but without any cheese.  Instead, you toss sautéed red onion and leeks with day old French bread before pouring cream and eggs over everything.  After a gentle stir, you pour the mixture into a greased casserole dish and bake for a little over an hour.

The result is a striking golden brown casserole dotted with bits of green and purple from the leek and red onion.  It tastes as good as it looks with a creamy texture packed with the irresistible flavor of sautéed onions.  It makes a delicious accompaniment to any pork or poultry dish, but would be especially good with roasted turkey. Happy cooking!

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10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: This Recipe
Day 4:  Maple-Dijon Brussels Sprouts with Country Ham
Day 5: Winter Greens with Garlic and Bacon
Day 6:  Homemade Green Bean Casserole
Day 7: Beet Chutney with Apples and Spices
Day 8: Braised Bok Choy with Ginger and Garlic
Day 9: Mom’s Potato Casserole
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More recipes featuring leeks and onions
Leek and Potato Soup
Paris and Braised Leeks
Caramelized Onion & Gruyere Bites
Caramelized Onion and Gruyere Tart
Caramelized Onion Dip
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Savory Leek and Onion Bread Pudding – Printer Friendly Recipe
Adapted from the recipe for “Savory Leek Bread Pudding” in Frank Stitt’s Southern Table
Serves 6

Stuffings (aka dressings) often contain meat which makes them unsuitable for vegetarian guests. This savory bread pudding has many of the same characteristics as a traditional stuffing, but is vegetarian making it a nice alternative sure to please everyone. This recipe may also be doubled.

1 ½ tablespoons unsalted butter, plus more for greasing the casserole dish
1 large or two small leeks, trimmed, washed, and thinly sliced
1 large red onion, diced
1 large garlic clove, minced
3 cups day-old bread, cut into 1-inch cubes
3 large eggs
1 ½ cups heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special equipment:  8-inch by 8-inch casserole dish

Preheat the oven to 300 degrees. Grease the casserole dish with butter. Set aside.

Heat the butter in a large skillet. Add the leek and onion to the butter and sauté over medium heat until tender and just beginning to brown. Add the garlic and sauté until just fragrant, about 30 seconds.

Toss the sautéed onion, leeks, and garlic with the bread in a large bowl. In a smaller bowl, lightly beat the eggs and then whisk in the heavy cream, salt, and freshly ground black pepper. Pour the egg and cream mixture over the bread and gently toss to coat.

Pour the bread mixture into the greased casserole and cook for 1 hour to 1 hour 15 minutes or until the pudding is set and golden brown. Serve immediately.