Mushroom and Leek Stuffing

April 17, 2014

Notes: We modified this so it was more of a stuffing than a bread pudding, by reducing the number of eggs, and replacing some of the cream with vegetable stock. We also added the fennel and celery for good flavor, and used thyme instead of sage. It was absolutely delicious, and I loved the Gruyere cheese in it.

16 oz crusty bread, cut into 1/2 inch cubes
2 tbsp olive oil
1 tbsp butter
4 medium leeks, sliced (white and light green parts)
2 stalks celery, diced
1 cup fennel, sliced
1 1/2 lbs cremini mushrooms, sliced
1 tbsp fresh thyme
1/4 cup dry white wine
kosher salt and freshly ground pepper
1/3 cup minced fresh flat leaf parsley
2 large eggs
2 cups vegetable stock
8 oz grated Gruyere cheese, divided

Preheat oven to 350 F. Spread the bread cubes on a sheet pan and bake for 20 minutes, or until dried out and lightly browned. Set aside. Meanwhile, heat the oil and butter in a large 12" skillet saute pan...
See the full directions on my site

Nutritions

Calories
427

Sodium
283mg
11% DV

Fat
32g
49% DV

Protein
7g
14% DV

Carbs
6g
2% DV

Fiber
2g
9% DV