Best Mushroom Leek And Brioche Stuffing Recipes

MUSHROOM BRIOCHE STUFFING

Mushroom Brioche Stuffing image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

10 tablespoons unsalted butter, plus more for the baking dish
1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced
Kosher salt
3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
1 tablespoon fresh thyme
1 tablespoon finely chopped fresh rosemary
2 cups low-sodium chicken or vegetable broth
Freshly ground pepper
2 large eggs
1 cup heavy cream
1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

Steps:

Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

CLASSIC STUFFING

Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

STUFFING WITH MUSHROOMS, LEEKS AND BACON

Stuffing With Mushrooms, Leeks and Bacon image

Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.

Provided by Melissa Clark

Categories dinner, stuffing and dressing, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

Steps:

Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams

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.