Mushroom and Leek Stuffing

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.

Yield: Serves 10 to 12 (serving size: 3/4 cup)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 23%
  • Protein: 6.8g
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 26g
  • Fiber: 1.6g
  • Sodium: 509mg
  • Cholesterol: 35mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom and Leek Stuffing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy