Leek and Mushroom Stuffing

By ctozzi

Ingredients

• 1/4 cup 1/4cupbutter
• 3 3leekleeks, sliced
• 1 cup 1cupsliced celery
• 2 2cloves garlic, minced
• 12 oz 12ozmixed mushrooms, (such as oyster, cremini, portobello and chanterelle), sliced (about 6 cups)
• 1/4 cup 1/4cupdry white wine
• 1/4 tsp 1/4tspsalt
• 1/4 tsp 1/4tsppepper
• 1 tbsp 1tbspchopped fresh sage
• 2 tsp 2tspchopped fresh rosemary
• 14 cups 14cupscubed multigrain bread
• 1/2 cup 1/2cupgrated Parmesan cheese
• 1-1/3 cups 1-1/3cupssodium-reduced chicken broth

Details

Servings 10
Preparation time 30mins
Cooking time 30mins
Adapted from canadianliving.com

Preparation

Step 1

In saucepan, melt butter over medium-high heat; cook leeks, celery and garlic, stirring frequently, until softened, about 5 minutes.

Stir in mushrooms; cook until softened, about 5 minutes. Add wine, salt and pepper; cook until almost no liquid remains. Transfer to bowl; stir in sage and rosemary.

Add bread and Parmesan cheese to bowl; toss to combine. Drizzle with broth; toss to moisten. Pour into greased 8-cup (2 L) baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake, covered, for additional 10 minutes.)

Cover and bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until lightly toasted, about 15 minutes.