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Mushroom and Leek Stuffing
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Mushroom and Leek Stuffing

Course Side Dish, Sides
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Bread cube drying time 12 hours
Total Time 13 hours 10 minutes
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.