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Mushroom and Leek Stuffing

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 23 mins
Total time 1 hr, 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.

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

Nutrition 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

How to Make It

  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.