Leek and Mushroom Stuffing
 
 
Makes 6-8 servings
Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 3 leeks (white and light green parts only), cut crosswise into ½"-thick pieces and rinsed
  • 12 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 3 garlic cloves, minced
  • kosher salt and freshly ground black pepper, to taste
  • ½ cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • 3 eggs, lightly beaten
  • ⅓ cup chopped fresh parsley
  • 1 cup grated Gruyère cheese
  • 6 cups cubed country bread (see notes)
  • 1 cup chicken broth
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot, melt butter over medium heat. Add shallots and leeks and cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms and cook, stirring occasionally, for another 7 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper to taste.
  3. Add wine and thyme and simmer until the liquid has almost evaporated, about 3 minutes. Remove from heat and set aside.
  4. In a large bowl, whisk together eggs, parsley and Gruyère cheese. Season with salt and pepper to taste. Add bread cubes and stir gently to combine.
  5. Add prepared leek and mushroom mixture and any accumulated juices and chicken broth and stir gently to combine.
  6. Transfer mixture to a greased 9" square baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 25 more minutes or until the top is golden brown.
Notes
If you have time and like to bake, make Jo Cooks' No-Knead Bread. In Step 1, add 2 teaspoons chopped fresh rosemary. You will have extra bread after making the stuffing, but it's delicious served with butter.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/leek-and-mushroom-stuffing/