Eating My Way Through the Holidays! Yuletide Favs: Leeks and Wild Mushroom Stuffing! With the holiday season on the horizon, here’s a tasty side dish that is sure to please. If you have the time, I suggest substituting homemade breadcrumbs (which is about one loaf of day-old bread) for the stuffing mix. I split the difference and added homemade croutons on top of the casserole.
LEEKS AND WILD MUSHROOM STUFFING
Ingredients:
2 tablespoons olive oil
5 ounces shiitake wild
mushrooms, sliced
1 tablespoon olive oil
2 large leeks, sliced
2 celery stalks, chopped
1 1/2 cups chicken broth
1/4 cup butter
1 teaspoon parsley flakes
6 ounce box chicken stuffing
Instructions:
Preheat oven to 350°. Butter a covered casserole dish. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the wild mushrooms and sauté until browned, approximately 5 minutes. Transfer to a bowl; set aside. Using the same pan, add one tablespoon olive oil. Sauté leeks and celery until translucent, approximately 7-8 minutes. Set aside. In a medium saucepan, heat chicken broth, butter, and parsley flakes. Bring to a boil. Stir in contents of stuffing mix. Remove from heat; cover and let stand for 5 minutes. Fluff with fork. Fold in wild mushrooms, leeks, and celery. Stir until well combined. Transfer stuffing mixture to the prepared casserole dish. Bake covered for 20 minutes; remove lid and bake 20 minutes longer. Serve warm.
That looks so tasteful 🙂
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Thanks very much, Ben. 🍁🍂🌾
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I’ll use homemade breadcrumbs, this side dish is a real pleaser.. 🙂
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Funny you should say that. I’m doing that exact thing this year. Kudos! 😍
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Oh my, delicious! My husband would love this for Thanksgiving as he is a mushroom fiend, but alas, I always make my Texas pecan stuffing. 🙂
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Make both! 😜 I make oyster dressing every year and I’m the only one who eats it! 😍
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The perfect fall meal!
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It is! I have paired it with pork loin as well. Mmmm. 🍁🍂🌾
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I think it is a good basis for several creations.
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mmm-this sounds good!
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I like the blend of flavors. Try some. 🌿🌱🍃
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