Mushroom and Leek Stuffing

This year is my third time hosting Thanksgiving. So far I really enjoy it. I like the planning, the preparation, and the cooking. But last year I made something I thought I was going to hate: mushroom and leek stuffing. The thing is, Thanksgiving isn’t about me. It’s about the people around the table and I want to make sure everyone gets something they like. Last year my guests requested stuffing, but I made it, because as my mother taught me – hosting is about making your guests happy and comfortable. I decided since I was making something I didn’t like I would go all out and add mushrooms, which I hate and Ryan loves. So, mushroom and leek stuffing was on the table. Here’s the thing though: it was flipping delicious. 

In general, I am still not a convert to mushrooms or to stuffing, but this recipe is a game changer. All the flavors and textures combine to make something I can eat straight from the pan by the spoonful. You get all the lovely umami flavor from the mushrooms without much of the chewy texture I dislike. You get the perfect mix of crunchy and soft bread bits. Look at that photo above! That crusty bread/leek/mushroom bite is making my mouth water as I write this. Also leeks just have a great flavor.

Once you have you Thanksgiving menu settled, and everyone’s favorites are included, I think the next thing to organize is timing. How will you get everything cooked in time? This is especially important if, like me, you only have one oven. This recipe can be made most of the way through a day or two before, which is super helpful. Then on the day you stir an egg mixture then bake. You can do that in the morning before the turkey gets going or you can do it when the turkey is out of the oven and resting. How sweet is that?

Seriously, for a non-mushroom lover like me this recipe is amazing. I think you might enjoy it too. Plus, it can easily be made vegetarian. I used chicken stock but feel free to use vegetable stock instead. With just one week to go, what will you be eating on turkey day?

Adapted from Martha Stewart.

Messy level: Not very messy, although slightly labor intensive, which can lead to mess. You’ll have to cook the mushrooms in batches which can lead to spills. Also you need to do a lot of chopping, cleaning, and mixing. For me, that means sometimes things fly out of the bowl. It’s not hard to do, just takes a little planning.

Mushroom and Leek Stuffing

 

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Prep time

45 mins

Cook time

60 mins

Total time

1 hour 45 mins

 

Serves: 8

Ingredients

• 1 stick/ 113 grams butter, divided - plus a little more for greasing
• 1 white onion finely chopped
• 1 leek (white & pale green part only) halved lengthwise then thinly slices [be sure to clean leek thoroughly]
• 1½ teaspoons salt, divided
• pepper
• leaves from 8 sprigs of fresh thyme
• 1½ pounds/ 680 grams mixed mushrooms cleaned and thinly sliced [I used a mix of button, chestnut and shiitake mushrooms]
• ½ cup dry white wine
• 2½ cups / 590 ml chicken stock or vegetable stock
• 1 pound/ 450 grams of rustic bread cut into 1" cubes (makes about 8 cups)
• ½ cup chopped pecans
• 3 eggs, lightly beaten

Instructions

1. Before getting started clean and chop your leeks and mushrooms and chop your bread. This is the most time consuming part! Please do it before you get started.
2. If you're going to bake this right away preheat oven to 375°F/190°C and grease a 10x14" casserole dish (or at least one that can hold 2½ quarts) with butter.
3. In a large skillet on medium heat melt 2 tablespoons (28 grams) of butter.
4. Once the butter is melted add the onion, leak, and ½ teaspoon salt. Cook, stirring occasionally until everything is softened - about 8 minutes. Stir in thyme leaves and then remove from the pan and set aside.
5. Return pan to the burner and raise the heat to medium-high. Melt 2 more tablespoons (28 grams) of butter.
6. Add half the mushrooms and ½ teaspoon of salt to the pan. Saute for 4 minutes or until slightly softened. Drain off any excess liquid and then add the cooked mushrooms to the set aside onions and leeks.
7. Add 2 more tablespoons (28 grams) butter, and remaining mushrooms and remaining ½ teaspoon of salt to the pan. Cook in the same way, for 4 minutes or until softened. Once done drain off excess liquid and transfer mushrooms to that set aside plate.
8. Return the pan to the burner on medium-high heat and pour in the wine. Bring to a boil and let it bubble until reduced by half.
9. Add in the broth, stir and bring to a simmer.
10. Meanwhile, put your bread cubes in a large heat-safe bowl.
11. Pour the broth mixture over the bread. Mix until evenly absorbed.
12. If you are cooking it now, gently fold in the mushroom mixture, pecans, and beaten eggs. [If you are making this ahead of time and aren't cooking it right away then follow the recipe to this point but DO NOT ADD the eggs. Then, cover the bowl and put in the fridge. When ready to cook, take the bowl out of the fridge and let it come to room temperature. Stir in the eggs right before you're ready to bake.]
13. Season with a little pepper.
14. Pour the whole thing into your prepared pan.
15. Cover with aluminium foil and bake for 30 minutes.
16. Uncover the dish and dot with remaining 2 tablespoons of butter (28 grams). Bake for an additional 30 minutes or until the top is golden and crisp.
17. Let cool slightly before serving

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