Persimmon and Sage Stuffing

Ingredients

• 8 cups of sour dough bread, cubed (about 1 loaf)
• Olive oil
• 3 tablespoons unsalted butter, divided
• 2 shallots, minced
• 4-5 celery stalks, trimmed and thinly sliced
• 2 medium leeks, cleaned and thinly sliced
• 2 garlic cloves, minced
• 6 fresh sage leaves, chopped
• ¾ teaspoon dried or fresh thyme
• ½ teaspoon freshly ground pepper
• 1 cup low-sodium vegetable or chicken stock
• ¾ tablespoon salt
• 1 large egg, lightly beaten
• 3 (firm) fuyu persimmons, cubed 

Instructions

1. 1
   Preheat the oven to 200 degrees F. On a parchment or foil lined baking sheet, spread out the cubes of sour dough bread. Bake for 10 minutes, until lightly toasted yet still pale in color. Set aside. Raise the heat on your oven to 300 degrees F. 
2. 2
   To a large saucepan or pot, set over medium heat, add two tablespoons of olive oil and a tablespoon of butter. When the butter has melted, add the minced shallot, celery and leek. Cook until softened, about 10 minutes. Add the garlic, sage, thyme and pepper; cook until mixture is fragrant, about 2 minutes. Pour in the chicken stock and toss until everything is completely mixed. Give the stuffing a taste and add salt according to your liking; this amount will vary depending on how salty your chicken stock is. (Note: I added about 3/4 teaspoon salt.) Fold in the egg and cubed persimmons; toss until completely combined. 
3. 3
   Transfer the stuffing to a 10" by 8" casserole dish, spreading it out evenly. Bake for 30-40 minutes, until the top of the stuffing is golden brown.