Mushroom And Leek Stuffing Recipe

Name: Mushroom And Leek Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups 1/2-inch Italian bread cubes (about 12 ounces); 3 tablespoons olive oil; 2 1/2 cups chopped leek (about 2 medium); 1 1/2 cups chopped celery; 1 cup chopped carrot; 2 tablespoons minced fresh sage; 1 tablespoon chopped fresh thyme; 4 garlic cloves, minced; 1 pound sliced cremini mushrooms; 1 cup no-salt-added chicken stock (such as Swanson); 1 cup water; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 2 large eggs, lightly beaten; Cooking spray

Servings: persons

9 cups 1/2-inch Italian bread cubes (about 12 ounces)
3 tablespoons olive oil
2 1/2 cups chopped leek (about 2 medium)
1 1/2 cups chopped celery
1 cup chopped carrot
2 tablespoons minced fresh sage
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1 pound sliced cremini mushrooms
1 cup no-salt-added chicken stock (such as Swanson)
1 cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
Cooking spray

1
Preheat oven to 350u00b0.
2
Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350u00b0 for 18 minutes or until golden. Cool slightly.
3
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add leek and next 5 ingredients (through garlic); saute 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; saute 8 minutes or until mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large bowl. Add toasted bread cubes, chicken stock, and remaining ingredients except cooking spray. Toss mixture gently to combine. Spoon the mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Bake at 350u00b0 for 45 minutes or until top of stuffing is browned.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 cups 1/2-inch Italian bread cubes (about 12 ounces), 3 tablespoons olive oil, 2 1/2 cups chopped leek (about 2 medium), 1 1/2 cups chopped celery, and more.

Yes, Mushroom And Leek Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Leek Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions