Leek And Wild Mushroom Stuffing Recipes

VEGAN STUFFING WITH MUSHROOMS AND LEEKS

Vegan Stuffing with Mushrooms and Leeks image

Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 2h20m

Number Of Ingredients 11

Ingredients

1 pound sourdough bread, cut into 3/4-inch cubes (8 cups)
7 tablespoons extra-virgin olive oil, plus more for brushing
1 1/4 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
Kosher salt and freshly ground pepper
2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
1 rib celery, thinly sliced (1/2 cup)
2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon red-pepper flakes
2 cups low-sodium vegetable broth
1/2 cup chopped flat-leaf parsley, plus more for serving

Steps:

Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.

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