Mushroom, Leek, And Brioche Stuffing Recipe

Name: Mushroom, Leek, And Brioche Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes; 2 tablespoons unsalted butter, divided, plus more for greasing dish; 1 pound cremini mushrooms, trimmed and sliced; Kosher salt and freshly ground pepper; 1 medium fennel bulb, coarsely chopped (about 3 cups); 1 1/2 tablespoons chopped fresh rosemary leaves; 2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups); 2 1/2 cups low-sodium chicken broth; 4 large eggs, lightly beaten; 2 tablespoons chopped flat-leaf parsley; 3-quart baking dish

Servings: persons

1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes
2 tablespoons unsalted butter, divided, plus more for greasing dish
1 pound cremini mushrooms, trimmed and sliced
Kosher salt and freshly ground pepper
1 medium fennel bulb, coarsely chopped (about 3 cups)
1 1/2 tablespoons chopped fresh rosemary leaves
2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
2 1/2 cups low-sodium chicken broth
4 large eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
3-quart baking dish

1
Preheat oven to 250u00b0F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
2
Raise oven temperature to 350u00b0F. In a large saute pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
3
Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
4
Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes, 2 tablespoons unsalted butter, divided, plus more for greasing dish, 1 pound cremini mushrooms, trimmed and sliced, Kosher salt and freshly ground pepper, and more.

Yes, Mushroom, Leek, And Brioche Stuffing falls under the Soups & Stews 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.

Mushroom, Leek, And Brioche Stuffing

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