Bread Stuffing with Mushrooms + Leeks
One of my readers, who also happens to be my mom's college roommate, (hi, Beth!) requested an easy, preferably vegetarian stuffing recipe for Thanksgiving. I love getting requests, so of course I was more than happy to create it for her. Ever since I cooked my first Thanksgiving meal a few years ago, I've been a firm believer that in order to maintain your sanity, you absolutely must take advantage of a few of the modern-day conveniences available to you at the grocery store.
Now, I know what you're thinking...and yes, you're right. I AM about to hit you with a stuffing recipe that uses store-bought stuffing mix. OH, THE HORROR! If you want to leave now, go ahead. For those of you who are still with me, let's do the damn thing.
This is not your average stove-top stuffing recipe. It's loaded with fresh vegetables and herbs, which practically negates the fact that you're not making the bread cube base yourself. Nobody needs to know your secret, and chances are that even if they find out, they're probably not gonna care. Tasty is tasty, and this stuffing is just that.
Bread Stuffing with Mushrooms + Leeks
Serves 8-10
8 TB salted butter, divided
1 large onion
1 small leek, trimmed, rinsed clean of any sand or dirt, halved, sliced
3 stalks celery, small dice
2 TB chopped fresh sage
2 tsp chopped fresh rosemary
1 lb crimini mushrooms, trimmed, sliced
½ tsp Kosher salt
¼ tsp fresh-ground black pepper
2 ½ cups low sodium vegetable broth
1 10-oz bag of traditional bread stuffing mix
In a large heavy-bottomed pot over medium-high heat, melt 2 TB butter. Add onions, leeks, celery, sage, and rosemary and sauté 10-15 minutes or until soft and caramelized. Add mushrooms and sauté 10 minutes until reduced to about one third their original size and caramelized. Season with salt and pepper.
Add broth and remaining 6 TB butter and stir to combine. Bring to a boil, then remove pot from the heat. Add stuffing mix and stir well. Press the stuffing into the bottom of the pot, and broil for 15 minutes or until top is crispy and golden brown, because the crispy parts of stuffing are the best parts!
Does your family have a go-to stuffing recipe? Share your secrets in the comments!
Cheers! Alex
