With the left over bread from Thanksgiving, I asked K to make this Mushroom-Leek Bread Stuffing with Herbs. It's an America’s Test Kitchen recipe that he made a couple of years ago. I like it because it's simple. Unfortunately he didn't save the recipe, so we had to look it up. We found most of it on Tastebook, but filled in the blank after step 7. To see those steps and K's tweaks, read on after the jump.
Mushroom-Leek Bread Stuffing with Herbs
6 slices white bread, cut into 1/4-inch cubes
2 tablespoons unsalted butter
1 small leek, halved lengthwise, white and light green parts cut crosswise into 1/8-inch slices
1 small rib celery, chopped fine (about 3/4 cup)
8 ounces button mushrooms, chopped medium (about 2 1/2 cups)
1/2 teaspoon minced fresh thyme
1/4 cup minced fresh parsley leaves
1 large egg
1/2 cup low-sodium chicken broth, plus 2 tablespoons
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1) Adjust rack to middle and heat oven to 250 degrees.
2) Spread bread cubes in single layer on baking sheet; bake until dried but not browned, about 30 minutes, stirring once halfway through.
3) Meanwhile, heat butter in 12-inch skillet over medium-high heat; when foam subsides, add leek, celery, & mushrooms & cook until vegetables begin to soften, about 4 minutes.
4) Add garlic & continue to cook, stirring frequently, until vegetables begin to brown, 2 to 3 minutes.
5) Stir in sage, thyme, & parsley & cook until fragrant, about 1 minute.
6) Whisk egg, 1/2 cup broth, salt, & pepper in bowl until combined.
7) Add bread cubes and leek/mushroom mixture; toss gently until evenly moistened and combined.
8) Transfer stuffing to a buttered baking dish.
9) Drizzle broth over dry parts of the stuffing, about 2 tablespoons. (You may add more if you like your stuffing soggy. It is a little on the dry side, but not an issue if you add gravy.)
10) Cover with foil.
11) Bake at 350 degrees for 45 minutes.