|Butter (for the dish)|
|4||cups chicken stock|
|6||whole black peppercorns|
|4||whole allspice berries|
|1||teaspoon whole coriander seeds|
|1/2||cup (1 stick) unsalted butter, cut up|
|4||medium leeks (white part only), sliced in 1/2-inch rings and rinsed well|
|1||loaf of French bread (about 1 pound), bottom crust removed, bread cut into 1-inch cubes|
|Salt and pepper, to taste|
|1 1/2||teaspoons of paprika|
|1/2||cup walnut oil|
|1 1/2||cups walnuts, lightly toasted and finely chopped|
|3||tablespoons roughly chopped cilantro leaves (optional)|
1. Butter a 9-by-13-inch baking dish.
2. In a large saucepan, heat the chicken stock with the peppercorns, allspice, bay leaves, garlic, and coriander seeds. Bring to a boil and simmer on medium-low heat for 12 minutes. Remove from the heat and set aside for 30 minutes to infuse the broth. Strain the broth into a bowl.
3. Set the oven at 325 degrees.
4. In a medium skillet, melt the butter. Add the leeks and cook, stirring often, for 6 minutes or until they are tender.
5. Transfer the leeks to a large bowl and add the cubes of bread, salt, pepper, paprika, walnut oil, and the chicken stock.
6. Sprinkle the bottom of the baking dish with the walnuts. Spoon the stuffing into the dish. Bake it for 40 to 45 minutes or until it is golden brown on the top. (You can also bake the stuffing inside a turkey.)
7. If using cilantro, sprinkle the stuffing with the leaves. - Adapted from Ana Sortun of Oleana