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Mushroom and Leek Stuffing

Mushroom and leek stuffing combines toasted country bread with buttery leeks, browned cremini mushrooms, and herbs. It bakes covered, then uncovered until the top is browned and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sturdy country bread cut into 3/4-inch cubes
  • 7 tbsp unsalted butter divided (1 tablespoon for the dish and 6 tablespoons for the vegetables)
  • 2 leeks large; white and light green parts only, thinly sliced and rinsed well
  • 2 ribs celery diced
  • 12 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet and bake for 25 to 30 minutes, stirring once, until dry and crisp.
  3. Grease a 9x13-inch baking dish with 1 tablespoon butter.
  4. Increase the oven temperature to 350°F.
  5. Melt the remaining 6 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the leeks and celery and cook for 5 minutes, stirring occasionally, until softened.
  7. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  8. Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute.
  9. Remove the skillet from the heat and stir in the parsley.
  10. Put the toasted bread and vegetable mixture in a large bowl.
  11. Whisk together the broth and eggs, then pour over the bread.
  12. Toss gently until evenly moistened.
  13. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  14. Uncover and bake for 15 to 20 minutes more, until browned on top and the center reaches 165°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before combining them with the vegetables. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a vegetarian version, use vegetable broth instead of chicken broth.