Leek and Goat Cheese Stuffing

Leek and Goat Cheese Stuffing

Serves: 6 people
Prep Time: 40 minutes
Cooking Time: 50 minutes
Leek and Goat Cheese Stuffing


  • 3 tablespoons butter, plus 1 tablespoon for topping, plus a little for the pan
  • 5 cups torn 1-inch gluten-free bread pieces
  • 2 medium leeks, thoroughly cleaned and sliced into ¼-inch thick rounds
  • 1 medium shallot, peeled and thinly sliced
  • 1 large celery rib, diced
  • 2 medium garlic cloves, peeled and thinly sliced
  • ¼ teaspoon fine sea salt
  • ¼ cup dry white wine
  • 1 cup Shrewd Food French Onion Protein Croutons
  • ¼ cup chopped parsley leaves, plus more for garnish
  • 1 tablespoon fresh sage, chopped
  • ½ tablespoon thyme leaves, chopped
  • Black pepper, to taste
  • 1 ¾ cups vegetable broth
  • 1 large egg
  • 4 - 6 ounces goat cheese log, in large crumbles


Print This Recipe
  1. Position a rack in the upper third of the oven and preheat to 350ºF.
  2. Lightly rub a 9 inch round baking dish with butter.
  3. Place the bread on a rimmed baking sheet and toast until dry and lightly golden, 20-40 minutes depending on the type of bread used. Keep an eye on it to ensure it doesn’t burn.
  4. Melt 3 tablespoons butter in a wide skillet over medium heat. When the butter is hot, add leeks, shallot, celery, garlic and salt to the skillet. Cook, stirring frequently, until tender, 5-10 minutes. Pour in the wine and continue cooking until evaporated, 2-4 more minutes.
  5. Place the dry bread and Shrewd Food French Onion Protein Croutons in a large bowl and add the leek mixture along with the parsley, sage, thyme, and pepper.
  6. Whisk the egg and broth together to combine, then pour over the bread mixture. Toss well to combine, then let sit for 5 minutes to absorb a bit of moisture, tossing a few times.
  7. Scoop half of the bread mixture into the prepared baking dish and top with half of the crumbled goat cheese. Top with the remaining bread and liquid, then sprinkle with the remaining goat cheese.
  8. Dot with 1 tablespoon butter cut into small pieces.
  9. Bake the stuffing until the top is golden and crisp and the center is hot, 40-50 minutes.
  10. Sprinkle with fresh parsley if desired and serve warm.