↞ recipe box start page
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.
view more member recipes
MUSHROOM-LEEK BREAD STUFFING WITH HERBS
view my recipes
print
save
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sausage And Leek Stuffing
by sgre52160
2 loafs white bread (diced) 1 1/2 lbs Italian sausage 1 1/2 cups chopped leeks 1/2 cup matchstick carrots 2 tbsp fresh thyme 1 tbsp fresh chopped sage 1/4 cup butter 2 cups chicken stock 1 cup
by sgre52160
2 loafs white bread (diced) 1 1/2 lbs Italian sausage 1 1/2 cups chopped leeks 1/2 cup matchstick carrots 2 tbsp fresh thyme 1 tbsp fresh chopped sage 1/4 cup butter 2 cups chicken stock 1 cup
Pork Chops Stuffed With Mushroom Sour Cream Bread Stuffing
by sgre52160
1/4 cup Sour Cream 1/2 of packet Stuffing seasoning packet 1-1/3 cup Instant stuffing mix 1 cup Water 2 Tbl Butter 1 Tbl Extra virgin olive oil 1/4 cup Onion, diced small 1/4 cup Celery,
by sgre52160
1/4 cup Sour Cream 1/2 of packet Stuffing seasoning packet 1-1/3 cup Instant stuffing mix 1 cup Water 2 Tbl Butter 1 Tbl Extra virgin olive oil 1/4 cup Onion, diced small 1/4 cup Celery,
Mushroom & Leek Pie
by sgre52160
Pastry for single-crust pie (9 inches) 12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination 3 tablespoons butter, divided 1 medium leek (white portion only), halved an
by sgre52160
Pastry for single-crust pie (9 inches) 12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination 3 tablespoons butter, divided 1 medium leek (white portion only), halved an
Potato, Leek And Mushroom Quiche
by sgre52160
1 whole pie crust 1 Yukon Gold Potato, peeled and cut into cubes 1 tbsp Olive Oil 1 whole Leek, cleaned and finely sliced 3 whole Cremini mushrooms, cleaned and diced 5 eggs, beaten 1 cup milk
by sgre52160
1 whole pie crust 1 Yukon Gold Potato, peeled and cut into cubes 1 tbsp Olive Oil 1 whole Leek, cleaned and finely sliced 3 whole Cremini mushrooms, cleaned and diced 5 eggs, beaten 1 cup milk
Leek And Shiitake Bread Pudding
by HappyCook80
Leek and Shiitake Bread Pudding 4 medium leeks, trimmed, halved lengthwise and washed 4 tablespoons butter, more for pan kosher salt freshly ground black pepper 7 ounces shiitake mushrooms, bru
by HappyCook80
Leek and Shiitake Bread Pudding 4 medium leeks, trimmed, halved lengthwise and washed 4 tablespoons butter, more for pan kosher salt freshly ground black pepper 7 ounces shiitake mushrooms, bru
view more member recipes
related CDKitchen recipes
Academy Award Stuffed Mushrooms
Chicken & Broccoli Casserole
Celery And Sage Bread Stuffing
Roasted Turkey With Venison Sausage Stuffing
Fluffy Bread Stuffing
Creamy Stuffing
Chicken & Stuffing
Ham and Broccoli Stuffing Casserole
Overnight Wild Rice, Hazelnut & Mushroom Stuffing
Stuffing Bread