Advertising
Ingredients
- 2 tablespoons butter unsalted
- 1 stalk leek halved and sliced
- 2 stalks celery finely diced
- 2 teaspoons garlic minced
- 1 tablespoon thyme chopped
- 3 slices sourdough bread or cornbread (cubed)
- 1 large egg whisked
- 3/4 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
-
Melt butter in a sauté pan over medium heat. Once melted, add leek, celery, garlic, fresh thyme and season with salt and pepper. Sauté for 5 minutes or until leek and celery have turned soft.
-
Place cubed bread in a medium mixing bowl. Pour mixture from the sauté pan into the bowl and toss with bread. Next, pour over whisked egg and stir gently to coat bread pieces. Finally, pour over chicken broth so bread pieces are moistened. Season with salt and pepper to taste.
-
Preheat air fryer to 325˚F and grease a baking dish. Place bread mixture into baking dish then place in air fryer and cook for 15-20 minutes, until stuffing has turned golden brown. Remove from air fryer and serve.
Advertising