Mixed Mushroom-Leek Stuffing

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  • 30 min prep time
  • 1 hr 15 min total time
  • 10 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 3 In large bowl, toss bread cubes with mushroom mixture. Spoon stuffing into baking dish. Cover with foil.
  4. 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).

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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