Throughout the holiday season, we’ll share some favorite recipes from pantry guests and volunteers. You can help our pantry guests make their holiday favorites by purchasing items from our Amazon Wish List or making a financial donation to help our food pantry purchase ingredients for holiday meals.

Monica explains that Thanksgiving is her family’s favorite holiday! “Stuffing has always been the center piece of our Thanksgiving feast; dating back four generations. My great-grandmother, grandmothers and my mom were all farm women. Nothing went to waste. Their stuffing included the liver, gizzard and heart of the bird. My daughter and I chose this vegetarian version to honor our matriarchs and be bird friendly.”

• 1 small loaf of day-old sourdough bread (about 1 pound)
• 1/4 cup butter
• 2 eggs beaten
• 2 leeks, halved and thinly sliced (about 2 cups)
• 4 celery ribs chopped
• 3 garlic cloves chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh sage chopped
• 1/4 cup fresh parsley chopped
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 1/2-2 cups vegetable broth
• 1 tablespoon olive oil

Preheat oven to 350. Grease 9×13 baking dish. Tear or cut break into 1 inch cubes. Place in very large bowl. Melt butter in large skillet over medium heat. Add leeks, celery, salt, garlic and pepper. Sauté for 5 minutes. Pour leek mixture over bread. Sprinkle with herbs. Toss with hands. Pour over 1 1/2 cups broth. Mix then add eggs. Mix. Transfer to pan and and cover with foil. Refrigerate until ready to bake. Sprinkle with olive oil. Bake for 30 minutes. (Adapted from Loveandlemons.com)