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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 9x13 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.