Leek and Sourdough Stuffing

• 12 cups cubed sourdough bread
• 2 lb. leeks
• 4 Tbs. olive oil, divided
• 1 large carrot, finely diced ( 1/2 cup)
• 2 large celery ribs, finely diced (1 cup)
• 6 cloves garlic, roughly minced
• 1/4 cup roughly chopped fresh sage
• 2 Tbs. white miso paste
• 3 cups low-sodium vegetable broth

1. Spread bread cubes on baking sheet, and dry overnight.
2. Or dry in 250F oven 45 minutes to 1 hour, stirring occasionally.
3. Cool, and transfer to large bowl.
4. Preheat oven to 350F, and coat 13- x 9-inch baking dish with cooking spray.
5. Thinly slice leeks, keeping white and green parts separated.
6. Heat 2 Tbs.
7. oil in large skillet over medium-high heat.
8. Add white leek slices, carrot, and celery.
9. Cook 15 minutes, or until leeks are soft and carrots tender, stirring frequently.
10. Add 1 Tbs.
11. oil, and stir in green leek slices, garlic, and sage.
12. Season with salt and pepper, if desired.
13. Cook 7 minutes, or until garlic is fragrant and leeks are soft.
14. Stir into bread cubes.
15. Whisk miso with 1/2 cup broth until smooth; gradually whisk in remaining broth.
16. Pour over bread mixture, and stir until moist, but not soggy.
17. Spread stuffing in prepared baking dish, and drizzle with remaining 1 Tbs.
18. oil.
19. Bake 35 to 40 minutes, or until top is browned and crisp.
20. Let stand 15 minutes before serving.

bread, leeks, olive oil, carrot, celery, garlic, fresh sage, white miso paste, lowsodium

Taken from www.vegetariantimes.com/recipe/leek-and-sourdough-stuffing/ (may not work)