Mushroom and Leek Stuffing

Mushroom and Leek StuffingRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
Serves 10 to 12 (serving size: 3/4 cup)


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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


Total: 1 Hour, 15 Minutes

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.

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.

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

Note: Nutritional analysis is per serving.

Created date

October 2010

Nutritional Information

Calories 165
Caloriesfromfat 23 %
Protein 6.8 g
Fat 4.2 g
Satfat 0.9 g
Carbohydrate 26 g
Fiber 1.6 g
Sodium 509 mg
Cholesterol 35 mg