Mixed Mushroom-Leek Stuffing

Stuffing made with mushrooms and leeks and Progresso® chicken broth, make a wonderful side dish ready in just about an hour!

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Servings 16

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ingredients 10
Prep Time 30 min
Total Time 1 hr 15 min

Ingredients

3: tablespoons olive oil

3: tablespoons butter or margarine

4: cups chopped assorted mushrooms, such as button, shiitake, porcini

3: cups sliced leeks, white and pale green part only (about 3 large leeks)

1: cup Progresso® chicken broth (from 32-oz carton)

2: tablespoons chopped fresh Italian (flat-leaf) parsley

2: teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

1: teaspoon salt

1/2: teaspoon pepper

9: cups (1/2-inch cubes) soft sourdough bread

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Directions

1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 4-quart Dutch oven, heat olive oil and butter over medium-high heat until butter is melted. Add mushrooms and leeks; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bread cubes.
3 In large bowl, toss bread cubes with mushroom mixture. Spoon stuffing into baking dish. Cover with foil.
4 Bake 30 minutes; uncover and bake about 15 minutes longer or until top is golden brown and stuffing is hot in center (165°F).