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Mushroom and Leek Stuffing

Mushroom and leek stuffing combines crisped white bread with tender cremini mushrooms, leeks, and fresh herbs. Baked covered and then uncovered, it has a moist center and a golden top.
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Prep Time 25 minutes
Cook Time 1 hour 33 minutes
Resting time 10 minutes
Total Time 2 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 263
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread sturdy, cut into 3/4-inch cubes (about 10 cups)
  • 6 tbsp unsalted butter divided
  • 2 leeks large; white and light green parts only, halved lengthwise, thinly sliced, and rinsed
  • 1 lb cremini mushrooms trimmed and sliced
  • 3 celery ribs, diced
  • 2 cloves garlic minced
  • 1 tbsp fresh sage chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium vegetable broth
  • 2 eggs large
  • 0.5 cup fresh parsley chopped

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes over 2 rimmed baking sheets and bake for 25 to 30 minutes, stirring once, until dry and crisp.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 5 tablespoons butter in a large skillet over medium heat.
  5. Add the leeks, mushrooms, and celery, and cook for 10 to 12 minutes until tender and the mushroom liquid has evaporated.
  6. Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute.
  7. Transfer the vegetables to a large bowl with the bread cubes and let cool for 5 minutes.
  8. Whisk the vegetable broth, eggs, and parsley in a medium bowl.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes.
  11. Remove the foil and bake for 20 to 25 minutes until the top is golden and the center reaches 160°F.
  12. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread cubes are dry and crisp before mixing. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free version, use sturdy gluten-free white bread.