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Mushroom and Leek Stuffing





Yields
Serves 10 to 12 (serving size: 3/4 cup)



Total Time
1 hr 15 mins

This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.

Mushroom and Leek Stuffing




Photo: Annabelle Breakey; Styling: Karen Shinto
 2 tablespoons olive oil
 1 pound cremini mushrooms, quartered
 2 leeks, halved lengthwise and sliced (light green and white parts only)
 2 garlic cloves, minced
 1 cup chopped celery
 1 pound day-old sourdough bread cubes
 1 1/2 to 2 cups reduced-sodium mushroom broth
 2 large eggs
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1/4 cup chopped flat-leaf parsley
Step 1
1

Preheat oven to 350°. Heat oil in a large frying pan over high heat. Cook mushrooms, leeks, garlic, and celery until softened and starting to brown, about 5 minutes. Put mixture into a large bowl; add bread.

Step 2
2

Mix broth, eggs, salt, pepper, and parsley in a small bowl and pour over bread. Toss until bread is soaked, then turn into a greased 9- by 13-in. baking dish.

Step 3
3

Bake stuffing until it feels firm to the touch and is starting to brown on top, about 45 minutes.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories165
% Daily Value *
Total Fat 4.2g6%

Saturated Fat 0.9g5%
Cholesterol 35mg12%
Sodium 509mg23%
Total Carbohydrate 26g10%

Dietary Fiber 1.6g6%
Protein 6.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.