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Mushroom and Leek Stuffing

Mushroom and leek stuffing combines toasted crusty bread with buttery leeks, celery, and cremini mushrooms. Baked covered, then uncovered until golden and at least 160°F in the center, it has a crisp top and moist, savory interior.
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Prep Time 20 minutes
Cook Time 1 hour 39 minutes
Resting 10 minutes
Total Time 2 hours 9 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) crusty bread cut into 3/4-inch cubes (about 10 cups)
  • 8 tbsp unsalted butter divided (1 tablespoon for greasing and 7 tablespoons for cooking)
  • 2 leeks large; white and light-green parts only, halved lengthwise, thinly sliced, and rinsed
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium vegetable broth
  • 2 eggs large

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F and spread the bread cubes on a rimmed baking sheet.
  2. Bake the bread cubes for 25–35 minutes, tossing once, until dry and crisp.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 7 tablespoons butter in a 12-inch skillet over medium heat.
  5. Add the leeks and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  6. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until softened and their released liquid has mostly evaporated.
  7. Stir in the garlic, thyme, sage, salt, and pepper and cook for 1 minute.
  8. Transfer the toasted bread to a large bowl and add the cooked vegetables, tossing to combine.
  9. Whisk the vegetable broth and eggs in a medium bowl.
  10. Pour the broth and egg mixture over the bread mixture and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  12. Uncover and bake for 20–25 minutes, until golden on top and at least 160°F in the center.
  13. Rest the stuffing for 10 minutes before serving.

Notes

For the crispest top, make sure the bread cubes are dry and crisp before mixing. Refrigerate leftovers for 3–4 days; freezer: yes. For a gluten-free option, use gluten-free crusty bread.