Mushroom and Leek Stuffing

Name: Mushroom and Leek Stuffing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams day-old sourdough bread cubes; 355 milliliters reduced-sodium mushroom broth; 237 milliliters chopped celery; 454 grams cremini mushrooms, quartered; 2 larges eggs; 59 milliliters chopped flat-leaf parsley; 2 garlic cloves, minced; 1 teaspoon kosher salt; 2 leeks, halved lengthwise and sliced (light green and white parts only); 2 Tbsps olive oil; 1 teaspoons pepper

Mushroom and Leek Stuffing might be just the side dish you are searching for. This recipe serves 10. One serving contains 186 calories, 7g of protein, and 5g of fat. A mixture of leeks, mushroom broth, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a dairy free and vegetarian diet. It will be a hit at your Thanksgiving event.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Mushrooms

Celery

Garlic

Bread

Leek

Cooking Oil

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Parsley