Mushroom and Leek Stuffing

Photo: José Picayo; Styling: Philippa Brathwaite
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.

Yield:

Serves 10 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Calories 179
Fat 6.6 g
Satfat 1.2 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 6.8 g
Carbohydrate 24.1 g
Fiber 2.4 g
Cholesterol 42 mg
Iron 2.1 mg
Sodium 302 mg
Calcium 65 mg

Ingredients

9 cups 1/2-inch Italian bread cubes (about 12 ounces)
3 tablespoons olive oil
2 1/2 cups chopped leek (about 2 medium)
1 1/2 cups chopped celery
1 cup chopped carrot
2 tablespoons minced fresh sage
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1 pound sliced cremini mushrooms
1 cup no-salt-added chicken stock (such as Swanson)
1 cup water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
Cooking spray

Preparation

1. Preheat oven to 350°.

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.

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.

Note:

David Bonom,

November 2012