Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
23 Mins
Total Time
1 Hour 8 Mins
Yield
Serves 10 (serving size: about 3/4 cup)

This delicious yet budget-friendly dish comes to $1.15 per serving. Look for a poultry herb blend in the produce section--one package contains all the herbs you need. Slice leeks and swirl them around in a big bowl of water to wash.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 18 minutes or until golden. Cool slightly.

Step 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); sauté 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; sauté 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 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.

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