This Thanksgiving, Consider the Leek

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Here are five alternative Thanksgiving recipes to try tomorrow, courtesy of Fashion’s favorite chef Imogen Kwok

I often find Thanksgiving stuffing recipes to be quite heavy and always presented in the same way; namely, in a flat casserole-esque pan or sheet tray. This is a version that is very versatile in the filling while remaining fresh, tangy, and cooling from the Greek yogurt, while also using the leek itself as an edible vessel.

Heat a large cast-iron frying pan or large flat grill pan over high heat. You do not need any oil here. Once the pan or grill is super hot, place the leeks in a single layer, cut-side down, pressing with confidence into the hot surface, and cook for 3–5 minutes until the leeks are properly charred. Set aside while you make the filling.

In a large saucepan, gently sautee the cut yellow onion in a tablespoon of butter, seasoned with salt, until translucent and just starting to brown, then grate in the garlic clove and add the crushed coriander seed while continuing to saute, stirring well the entire time. Deglaze with the white wine, using a wooden spoon to scrape free any nice caramelized bits. Add the preserved lemon and all of the toasted brioche cubes and stir together well so the cubes are well coated.

 

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