Mushroom Stuffing with Leeks and Herbs (2024)

Servings 8 Servings

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• ▢ 1 loaf country white sandwich bread Cubed. About 12-14 cups
• ▢ 8 tablespoons butter plus more for baking dish
• ▢ 2 onions diced
• ▢ 1 large leeks finely chopped
• ▢ 3 celery sticks finely diced
• ▢ 4 cloves garlic minced
• ▢ 1 ½ tablespoons fresh sage minced
• ▢ 1 ½ tablespoons fresh thyme minced
• ▢ 1 ½ tablespoons fresh rosemary minced
• ▢ 3/4 cup fresh parsley minced
• ▢ 1 lbs mushrooms chopped. I used a combination of crimini, shiitaki and oyster mushrooms
• ▢ 3 eggs beaten
• ▢ 2.5 cups low sodium turkey or chicken stock use vegetable stock for vegetarian
• ▢ kosher salt
• ▢ fresh ground pepper

• Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.

• Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.

• Add the sliced mushrooms to a dry nonstick skillet over medium high heat. Sauté for 5-10 minutes, until mushrooms have released their moisture and pan is dry. Remove from pan and set aside.

• In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, leeks, and 2 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.

• Add garlic, sage, rosemary, thyme, mushrooms and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Taste, add more salt if needed. Add to the bowl with the bread cubes, along with the chopped parsley.

• Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is moistened.

• Transfer to the baking dish,tightly wrap with foil.

• Bake for 20 minutes. Remove foil, bake for another 20 minutes or until golden brown on top.