This mushroom and leek-infused stuffing brings a plant-based spin to a Thanksgiving tradition. We swapped olive oil for butter and skipped the eggs, baking everything in a casserole dish.
Note: This stuffing can run a little dry. Add as much stock and/or olive oil you need to keep everything properly moist.
Ingredients
- 6-8 tbsp olive oil, plus more as needed
- 1½ lbs crusty bread, cut into 1-inch pieces (about 15 cups)
- 2 large leeks, roots and green ends trimmed away, sliced
- 1½ lbs cremini mushrooms, brushed clean, tough stalks removed, sliced
- 1½ tsp, salt, plus more to taste
- ¾ tsp black pepper
- 2 tbsp chopped fresh sage
- ½ cup dry white wine
- 1½ cups vegetable stock, plus more as needed
- 3 tbsp chopped parsley
Preparation
- Heat the oven to 250°F. Grease a 9-by-13-inch baking pan or a series of mini pans with olive oil. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, turning occasionally, until very dry, about 30 minutes. Transfer to a large bowl to cool.
- Increase oven temperature to 375°F. Heat the olive oil in a skillet over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 10 minutes. Add the mushrooms, 1 tsp of the salt and ½ tsp of the black pepper. Cook, stirring often, for about 15 minutes. Stir in the sage and the white wine. Cook until it evaporates, about 2 minutes.
- Add the mushroom mixture to the bowl with the bread. Stir in the stock, parsley, ½ tsp of salt and ¼ tsp of pepper. Add additional stock and/or olive oil to bring the mixture to ideal moistness, if needed.
- Transfer the bread mixture to the prepared baking pan. Drizzle a few tbsp of olive oil over the dish and transfer to the oven. Bake until golden, 35-45 minutes (bake for less time if using mini pans).
