Serve with Curtis's Turkey with Orange-Thyme Butter
Heat a large sauté pan over medium high heat for 1 minute.
Sweat onions in olive oil for 2 to 3 minutes, stirring constantly.
Add leeks, celery, chili, and rosemary and cook for 4 minutes, stirring often.
Add garlic and half the thyme continue cooking until vegetables start to get a light golden color, about 5 minutes.
While it is cooking, tear the bread into 2cm chunks and place in a large mixing bowl.
Pour vegetables from pan over the top of the bread and put the pan back on the heat.
Pour white wine into the frying pan to deglaze.
Add butter, half of the thyme, chicken stock, and let reduce by half and then allow to cool for a bit.
Slowly start drizzling in the liquid mixture over the bread mixture and mix thoroughly, adding just enough liquid to moisten the bread.
Add egg and combine, once mixture is nice and moist, season to taste with salt and pepper.
Transfer stuffing to an oven safe dish and bake covered at 180C for 20 minutes.
Remove cover from dish, and bake for an additional 10 to 15 minutes or until golden brown on top.
Let stand at room temp for 5 minutes and serve.
Carve the turkey and serve it with the stuffing.
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