Shelly's Recipe

MUSHROOM-LEEK BREAD STUFFING WITH HERBS

Category: Dressing and Stuffing

6 oz white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups)
2 tbsp unsalted butter
1 small leek, halved lengthwise, rinsed thoroughly, white and light green parts cut crosswise into 1/8-inch slices (about 1 cup)
1 small celery rib, chopped fine (about 3/4 cup)
8 oz button mushrooms, cleaned and chopped medium (about 2 1/2 cups)
1 large garlic clove, minced or pressed through garlic press (about 11/2 tsp)
1/2 tsp minced fresh sage leaves (or 1/4 tsp dried)
1/2 tsp minced fresh thyme leaves (or 1/4 tsp dried)
1/4 cup minced fresh parsley leaves
1 large egg
1/2 cup plus 2 tbsp low-sodium chicken broth
1/2 tsp salt
1/2 tsp ground black pepper

Adjust oven rack to middle position; heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.

Meanwhile, heat butter in 12-inch skillet over medium-high heat; when foam subsides, add leek, celery, and mushrooms and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic and continue to cook, stirring frequently, until vegetables begin to brown, 2 to 3 minutes. Stir in sage, thyme, and parsley and cook until fragrant, about 1 minute.

Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes and leek/mushroom mixture; toss gently until evenly moistened and combined. Set aside.