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 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 |
Directions:
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 7inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.
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