Mushroom and Leek Stuffing

Name: Mushroom and Leek Stuffing
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters chopped carrot; 355 milliliters chopped celery; 237 milliliters no-salt-added chicken stock (such as Swanson); 454 grams sliced cremini mushrooms; 2 larges eggs, lightly beaten; 2 Tbsps minced fresh sage; 1 Tbsp chopped fresh thyme; 4 garlic cloves, minced; 0 teaspoons kosher salt; 591 milliliters chopped leek (about 2 medium); 3 Tbsps olive oil; 237 milliliters water

You can never have too many side dish recipes, so give Mushroom and Leek Stuffing a try. This recipe serves 10. One serving contains 185 calories, 7g of protein, and 7g of fat. It will be a hit at your Thanksgiving event. Head to the store and pick up kosher salt, water, cremini mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 8 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Preheat oven to 35

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Oven

Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan.

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Bread Cubes

Jelly

Roll

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Baking Sheet

Frying Pan

Bake at 350 for 18 minutes or until golden. Cool slightly.

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Oven

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Add leek and next 5 ingredients (through garlic); saut 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; saut 8 minutes or until mushrooms are tender, stirring occasionally.

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Mushrooms

Garlic

Leek

Place the mushroom mixture in a large bowl.

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Mushrooms

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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.

Ingredients you will need

Chicken Stock