Summer Stuffing With Sweet Corn, Leeks And Tarragon

Recipe adapted from James McDuffee

Summer Stuffing With Sweet Corn, Leeks And Tarragon
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Summer Stuffing with Sweet Corn, Leeks and Tarragon
to 6 Servings
  • 1 large French baguette, cut into bite-size pieces
  • Extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Unsalted butter
  • 3 ears sweet corn, shucked and kernels removed
  • 1 leek, white parts only, finely chopped
  • ½ medium onion, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons chopped tarragon
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 2 to 4 cups vegetable or chicken stock
  1. Preheat the oven to 350°. Toss the bread with three tablespoons of olive oil and season with salt and pepper. Spread the bread on a baking sheet and bake in the oven until crisp and browned slightly, about 10 minutes. Remove the croutons #om the oven and let cool. Turn the oven up to 400°.
  2. In a skillet, melt 1 tablespoon of butter over low heat. Add the corn kernels and sweat until tender, about 8 minutes. Season lightly with salt and pepper, transfer to a bowl and let cool.
  3. In a saucepan, melt 1 tablespoon of butter. Add the leeks and season with salt. Cook the leeks over moderately high heat until tender, about 10 minutes. Transfer to a bowl and let cool.
  4. In a skillet, heat 1 tablespoon of olive oil. Add the onions and celery and cook over moderately high heat until tender and slightly caramelized. Transfer to a bowl and let cool.
  5. In a large bowl, toss the croutons with the corn, leeks, onions, celery and herbs. Add just enough stock to soften the bread (but not enough to make the stuffing soupy). Add 2 to 3 tablespoons of melted butter and/or olive oil. Season with salt and pepper and toss to coat.
  6. Transfer the stuffing to a 9-by-13-inch baking dish and bake for 1 hour, until golden brown and crispy around the edges. Serve immediately or refrigerate, covered, for up to 3 days.
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