Allium Stuffing

Allium Stuffing

I never like stuffing before I discovered Tieghan’s from Half Baked Harvest recipe for stuffing. From her recipe, I learned that she had never liked it before either. But once I discovered that stuffing was really just sourdough bread baked in eggs and and stock, I finally went all in on stuffing. So using the sourdough bread, egg, and stock as my base, I soon learned the stuffing possibilities were endless.

2019 Figs & Flour Thanksgiving Menu

This year its all about the alliums (also known as the onion family). In addition to the good stuff, also known as the bread, we have sautéed onions, leeks, and shallots with a little Parmesan cheese. Now that I know the keys to success, each year I add different vegetables to my base. The past two years I made stuffing with butternut squash and mushrooms followed by apples and cheddar.

allium stuffing

I could seriously eat this for every meal, good stuffing where have you been all my life!

Allium Stuffing

The only Thanksgiving stuffing you need with onions, leeks, and shallots!


  • 1/2 loaf sourdough bread
  • 2 leeks
  • 2 shallots
  • 1/2 red onion
  • 1 tbsp olive oil
  • 3 eggs
  • 4 cups low sodium vegetable broth
  • thyme
  • 1/2 cup Parmesan
  • 3 tbsp butter


  1. The night before, cut the bread into small cubes and leave out over night.

  2. Preheat the oven to 375 F.

  3. Wash and chop the leeks, thinly cut the onion and shallots.

  4. In a sauté pan, add the shallots, onions, and leeks.

  5. In a large bowl, whisk together the eggs and the broth.

  6. Add the bread to the large bowl and mix, until all the bread is covered. Add the shallot, onion, and leek mixture followed by the Thyme and Parmesan.

  7. Prepare a 9×13 baking dish with cooking spray. Pour the stuffing into the baking dish.

  8. Cube the butter. Add small cubes of butter throughout the dish

  9. Add tinfoil over the disk and bake covered for 40 minutes. Remove the tinfoil and bake for another 15 minutes.

allium stuffing


I like to share substitutions so you can use what you have rather than buy a specific ingredient just for one dish. But you will need all of the ingredient in this dish, so its probably worth buying. But still, below are some possible substitutions to help you use what you already have on hand or to meet your dietary restrictions.

  • Gluten-free: Try using a gluten-free bread (I am making two versions this year one regular and one with gluten-free bread.
  • Dairy-free: This dish will still taste excellent without the cheese

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