Print

Mushroom and Leek Sourdough Stuffing

mushroom and leek sourdough stuffing - featured image
Print Recipe

A comforting and flavorful holiday side dish featuring earthy mushrooms, sweet leeks, and tangy sourdough bread baked to a golden crisp.

Ingredients

Scale
  • 6 cups sourdough bread, cubed (day-old or lightly toasted)
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 12 ounces cremini or baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • ¼ cup fresh parsley, chopped
  • 1½ cups vegetable or chicken broth, low-sodium
  • Salt and black pepper, to taste
  • Optional: 1 stalk celery, diced

Instructions

  1. Cut sourdough bread into 1-inch cubes. Spread on a baking sheet and toast in a 300°F (150°C) oven for about 15 minutes until slightly crisp but not browned.
  2. Trim dark green parts off leeks, slice white and light green parts thinly. Rinse thoroughly in cold water and drain well.
  3. Heat olive oil and butter in a large skillet over medium heat. Add leeks and cook about 5 minutes until softened and fragrant.
  4. Add minced garlic and cook for 1 minute. Add sliced mushrooms and sauté 8-10 minutes until golden and moisture evaporates.
  5. Stir in fresh thyme, season with salt and pepper.
  6. In a large mixing bowl, combine toasted bread cubes with sautéed vegetables. Gradually add warm broth, tossing gently until bread is evenly moistened but not soggy.
  7. Stir in chopped parsley and optional diced celery.
  8. Transfer mixture to a greased 9×13 inch baking dish. Press gently to pack evenly without mashing.
  9. Bake uncovered at 350°F (175°C) for 30-35 minutes until top is golden brown and crispy. Optionally cover with foil for first 20 minutes for moister stuffing.
  10. Let rest 5 minutes before serving.

Notes

For a dairy-free version, substitute butter with extra olive oil or vegan margarine. Use gluten-free sourdough bread for a gluten-free option. Toast bread cubes to prevent sogginess. If top browns too quickly, tent with foil during baking. Fresh herbs enhance flavor more than dried. Prepare mixture ahead and refrigerate up to 24 hours before baking.

Nutrition

Keywords: mushroom stuffing, leek stuffing, sourdough stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe, vegetarian stuffing

Find it online: https://blairrecipes.com/mushroom-and-leek-sourdough-stuffing-recipe-easy-homemade-holiday-side/