Mushroom & Leek Stuffing
Prep Time
40 minutes
Prep Notes
Cut celery, carrots and leeks in advance - the day prior.
If using the concentrated chicken broth, make a big in portion to use for several dishes.
Cooking Time
40 minutes
Yields
12 Cups Serves 24
Ingredients
- 1 680-g loaf whole-wheat sourdough bread or regular whole-wheat bread
- 1 tbsp olive oil, divided
- 1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1 large leek, trimmed, halved lengthwise and chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tsp fresh ground black pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chile powder
- 1 tsp onion powder
- 1/2 tsp sea salt
Directions
- Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
- Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
- Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. Cool completely before stuffing turkey, about 1 1/2 hours.
Notes
Nutrients per 1/2-cup serving: Calories: 150, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 28 g, Fiber: 5 g, Sugars: 5 g, Protein: 6 g, Sodium: 360 mg, Cholesterol: 0 mg
Nutritional Bonus: The ample amount of mushroom in this stuffing packs a big, meaty flavor punch for very few calories. They tasty fungi also happens to be high in riboflavin, a B vitamin that maintains healthy blood cells. In addition, one portobello contains more potassium than a banana!