Mushroom-Leek Bread Stuffing with Herbs
With 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 blanks after step 7. Modified recipe below.
6 slices white bread, cut
into ¼-inch cubes
2 tablespoons unsalted
butter
1 small leek, halved
lengthwise, white and light green parts cut crosswise into ⅛-inch slices
1 small rib celery, chopped
fine (about ¾ cup)
8 ounces button mushrooms,
chopped medium (about 2-½ cups)
3 large cloves garlic, minced
½ teaspoon minced fresh
thyme
¼ cup minced fresh parsley
leaves
1 large egg
½ cup low-sodium chicken
broth, plus 2 tablespoons
½ teaspoon table salt
½ 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, and mushrooms and cook until vegetables begin to soften, about 4 minutes.
4) Add garlic and continue
to cook, stirring frequently, until vegetables begin to brown, 2 to 3 minutes.
5) Stir in sage, thyme, and parsley and cook until fragrant, about 1 minute.
6) Whisk egg, ½ cup broth, salt, and 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.