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Gallery Vegan Stuffing with Mushrooms and Leeks Credit: Bryan Gardner Recipe Summary prep: 55 mins total: 2 hrs 20 mins Servings: 8
Ingredients Ingredient Checklist 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
Gallery Vegan Stuffing with Mushrooms and Leeks Credit: Bryan Gardner
Recipe Summary prep: 55 mins total: 2 hrs 20 mins Servings: 8
Gallery
Vegan Stuffing with Mushrooms and Leeks Credit: Bryan Gardner
Vegan Stuffing with Mushrooms and Leeks
Credit: Bryan Gardner
Vegan Stuffing with Mushrooms and Leeks
Recipe Summary prep: 55 mins total: 2 hrs 20 mins Servings: 8
Recipe Summary
prep: 55 mins total: 2 hrs 20 mins
Servings: 8
prep: 55 mins
total: 2 hrs 20 mins
prep:
55 mins
total:
2 hrs 20 mins
Servings: 8
8
Ingredients
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
Directions
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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All Reviews for Vegan Stuffing with Mushrooms and Leeks
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegan Stuffing with Mushrooms and Leeks
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
