Mushroom and Leek Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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. 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. 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.
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