Serves a Crowd

Let's get wild! Mushroom and leek stuffing

November  6, 2009
0 Ratings
  • Serves about 10 hungry people
Author Notes

In early October, Canadians celebrate Thanksgiving. It's a wonderful thing because it coincides with the fall harvest in Southern Ontario. Over the years, I've tried several stuffing recipes but I keep coming back to a vegetarian and kosher-friendly recipe originally created by Bonnie Stern (my fav Canadian cookbook author). I love that it's cooked outside of the turkey since I like to stuff the turkey with oranges, lemons, onions and fresh herbs. Plus, it cuts down on turkey cooking time. I've adapted over the years by using potato and chive sourdough, sweet onions, increasing the leeks, using low-sodium chicken stock and adding rosemary. Tip: you don't have to use potato and chive sourdough, pick whatever fresh bread you'd enjoy most -- pumpernickel is always fun. You'll likely need to purchase two loaves and you'll need about 1 1/2 sliced stuffing-style. Save the other half for a post-Thanksgiving turkey sandwich. —menumaniac

What You'll Need
  • 1/3 cup extra virgin olive oil
  • 2 sweet onions (Vidalia)
  • 2 cloves of garlic, minced
  • 4 celery stalks, chopped thinly
  • 3 leeks (use white part only), chopped
  • 1 pound wild mushrooms, cleaned and chopped
  • 10 cups fresh potato and chive sourdough bread (ask your grocer to cut stuffing-style)
  • 3 cups low-sodium chicken stock (preferably organic)
  • 1/2 cup Italian parsley, chopped
  • 1/4 cup fresh sage, chopped
  • 1 tablespoon rosemary, chopped finely
  • 2 tablespoons fresh thyme leaves
  • Kosher salt & freshly ground pepper
  • 5 tablespoons of cooked turkey pan juices
  1. Warm olive oil in large pot on medium. Add onions and garlic. Cook for about 3 minutes. Add the celery and leeks and cook until softened (about 10-12 minutes).
  2. Add the wild mushrooms and cook until all of the liquid has evaporated (about 10 minutes).
  3. Add the bread, two cups of stock, fresh herbs and smattering of salt and pepper. Combine well.
  4. Place the stuffing in an oiled 13x9 baking dish. Add up to one more cup of stock if it looks too dry. Cover with aluminum foil and bake for 35 minutes in a pre-heated 325 degree oven. Remove foil and cook for an additional 10 minutes.
  5. Before serving, pour a couple of spoonfuls of the turkey's pan juices over top.

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