- 10
Ingredients
- 9 cups 1/2-inch Italian bread cubes (about 12 ounces)
- 3 tablespoons olive oil
- 2 1/2 cups chopped leek (about 2 medium)
- 1 1/2 cups chopped celery
- 1 cup chopped carrot
- 2 tablespoons minced fresh sage
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 1 pound sliced cremini mushrooms
- 1 cup no-salt-added chicken stock (such as Swanson)
- 1 cup water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 large eggs, lightly beaten
- Cooking spray
Preparation
Step 1
1. Preheat oven to 350°.
2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 18 minutes or until golden. Cool slightly.
3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add leek and next 5 ingredients (through garlic); sauté 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; sauté 8 minutes or until mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large 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. Bake at 350° for 45 minutes or until top of stuffing is browned.