Whole Grain Classic Stuffing

My wife and I are discussing what to have for Christmas dinner as it will just be the two of us this year.  Essentially the debate has come down to either a plain turkey breast or one with stuffing.  Although I do not think that ham is completely off the table yet.

The problem with getting the stuffed breast, in my opinion, is that you do not get enough.  You lose out on both meat and stuffing.  And I have to admit, I am a big fan of stuffing.

Ingredients:

• 1 loaf whole grain bread cubed
• 1 large onion
• 3 stalks celery
• 2 leeks
• 2 Tbsp. chopped fresh sage leaves
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. olive oil
• Kosher salt
• Fresh ground black pepper
• 3 cup vegetable broth

Directions:

• Preheat oven to 375°F.
• Place bread cubes on a baking sheet and bake for 15 to 25 minutes until browned and toasted.
• Meanwhile, dice onion and celery.
• Chop off the dark stems and the root of leeks, then slice them in half lengthwise.
• Place each half cut-side own on the cutting board, then chop into thin slices.
• Rinse thoroughly in a colander to remove any dirt.
• Chop sage and parsley.
• In a skillet, heat olive oil over a medium-high heat.
• Add celery, onion, and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender.
• Remove from heat and stir in herbs.
• Place the bread cubes and vegetables in a bowl; add 1 teaspoon kosher salt and a generous amount of ground black pepper, and mix to combine.
• Pour the mixture into a 9" x 13" baking dish and add vegetable broth.
• Cover and let bake for 20 minutes.
• Uncover, and bake for about 25 minutes, until browned.