Summer Stuffing with Sweet Corn, Leeks and Tarragon

Recipe adapted from James McDuffee

Summer Stuffing With Sweet Corn, Leeks And Tarragon
No Ratings
Summer Stuffing with Sweet Corn, Leeks and Tarragon
Servings
4
to 6 Servings
Ingredients
  • 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
Directions
  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.
Rate this recipe