Mushroom and Leek Stuffing

Ingredients

• 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

Preparation

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.
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.
3. 3. Bake stuffing until it feels firm to the touch and is starting to brown on top, about 45 minutes.
4. Note: Nutritional analysis is per serving.