Mushroom and Leek Stuffing

Packed full of mushrooms, leeks, and fresh herbs, this easy mushroom and leek stuffing recipe is savory, buttery, and delicious!

I had mushrooms and leeks in the fridge so I grabbed a loaf of bread and some fresh herbs to make this simple mushroom and leek stuffing (technically known as mushroom and leek dressing since it wasn’t baked stuffed in a turkey chicken). My house smelled amazing while it baked and turned out to be moist and full of umami flavor with all the mushrooms, and I especially loved the crispy edges of the bread. This tasty mushroom and leek stuffing pairs nicely with Tuscan turkey roulade, turkey gravy, green bean casserole, garlic herb knots, and cranberry pomegranate sauce.

Mushroom and Leek Stuffing

Ingredients:

• 1 loaf of rustic French bread, torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms, thickly sliced
• 4 oz shiitake mushrooms, thickly sliced
• 1 large leek, sliced, rinsed, and chopped
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 4 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• ¼ cup sage leaves, chopped
• ¼ cup heaping cup of fresh parsley, chopped
• 1-2 tsp fresh rosemary, chopped, to taste
• 1-2 tsp fresh thyme leaves, to taste
• 1½-2 cups vegetable broth, to taste, depending on the dryness of the bread   ***Chicken broth also works
• 2 eggs, well beaten
• 1 tbsp olive oil

The night before:

Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.

How to Make Mushroom and Leek Stuffing

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.

Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.

Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are. 

Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake. 

Drizzle the top with the oil then cover and bake for 30 minutes.

Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and enjoy.

Mushroom and Leek Stuffing

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Bread cube drying time: 12 hours hours

Total Time: 13 hours hours 10 minutes minutes

Course: Side Dish, Sides

Cuisine: American

Servings: 12

Author: Pam - For the Love of Cooking

Equipment

• 2 Baking sheets
• 9 x 13-inch Baking Dish
• Large skillet

Ingredients

• 1 loaf of rustic French bread torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms thickly sliced
• 4 oz shiitake mushrooms thickly sliced
• 1 large leek sliced, rinsed, and chopped
• 4 stalks of celery diced
• ½ yellow onion diced
• 4 cloves of garlic minced
• Sea salt and freshly cracked pepper to taste
• ¼ cup sage leaves chopped
• ¼ cup heaping cup of fresh parsley chopped
• 1-2 tsp fresh rosemary chopped, to taste
• 1-2 tsp fresh thyme leaves to taste
• 1½-2 cups vegetable broth to taste, depending on the dryness of the bread ***chicken broth also works
• 2 eggs well beaten
• 1 tbsp olive oil

Instructions

• The night before: Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.
• Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.
• Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
• Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.
• Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are.
• Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
• Drizzle the top with the oil then cover and bake for 30 minutes.
• Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and enjoy.

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