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Prep 30min
Total1hr15min
Ingredients10
Servings16
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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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Steps
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).
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Wash leeks by slitting the leek from top to bottom; that way, you can wash the trapped dirt from around its layers more easily.
To keep the stuffing from becoming very dark in color, avoid using portabella mushrooms or other dark-colored mushrooms.
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