Mushroom leek stuffing
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Ingredients
4
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Preparation
Preparation15 min
Cook time35 min
- Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes.
- Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through.
- Transfer to a very large bowl. Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes.
- Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek.
- Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
- Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy.
- Coat a large (about 9 x 13-inch) baking dish with olive oil cooking spray and add stuffing.
- Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for 10 to 15 more minutes or until lightly browned.
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