Best Mushroom Leek Stuffing Recipes

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MUSHROOM, LEEK, AND BRIOCHE STUFFING



Mushroom, Leek, and Brioche Stuffing image

Provided by Susan Spungen

Categories     Bread     Mushroom     Side     Thanksgiving     Stuffing/Dressing     Leek     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes
2 tablespoons unsalted butter, divided, plus more for greasing dish
1 pound cremini mushrooms, trimmed and sliced
Kosher salt and freshly ground pepper
1 medium fennel bulb, coarsely chopped (about 3 cups)
1 1/2 tablespoons chopped fresh rosemary leaves
2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
2 1/2 cups low-sodium chicken broth
4 large eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
Special equipment:
3-quart baking dish

Steps:

  • Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
  • Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
  • Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
  • Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON



Leek, Mushroom and Bacon Stuffing with Tarragon image

Yield Serves 12 to 14

Number Of Ingredients 9

1 24-ounce loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups)
1 pound bacon slices, cut into 1/2-inch pieces
7 cups chopped leeks (white and pale green parts only)
1 1/2 pounds button mushrooms, coarsely chopped
12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
4 cups coarsely chopped celery
3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
2 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
  • Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
  • Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

LEEK AND WILD MUSHROOM STUFFING



Leek and Wild Mushroom Stuffing image

Categories     Mushroom     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing     Leek     White Wine     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

1 1/2 cups hot water
1/2 ounce dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

Steps:

  • Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
  • Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
  • Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
  • Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

BACON, LEEK AND MUSHROOM STUFFING FROM WILLIAMS SONOMA



Bacon, Leek and Mushroom Stuffing from Williams Sonoma image

Number Of Ingredients 8

3 tablespoon Extra-virgin olive oil
1/4 pound 1/4 lb. (125 g) bacon, cut into 1-inch (2.5-cm) pieces
1 1/2 lb. (750 g) pound Assorted wild mushrooms, stemmed and sliced
to taste pinches Kosher salt and freshly ground pepper
3 pieces Large Leeks, white and pale green parts, thinly sliced
3 stalks Celery stalks, diced
1 package Williams Sonoma Sourdough stuffing
3.5 cups Chicken or turkey stock, warmed 3 to 4 cups (750 ml to 1 l)

Steps:

  • Preheat an oven to 375°F (190°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
  • In a large sauté pan, arrange the bacon in a single layer. Place the pan over medium-high heat and cook the bacon, turning occasionally, until it is browned but not crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain. Pour the bacon fat from the pan into a heatproof measuring cup.
  • Return 1 Tbs. of the fat to the same pan and reserve the rest. Reduce the heat to medium and add 1 Tbs. of the olive oil to the pan. Add the mushrooms and sauté until tender and lightly browned, about 6 minutes. Season with salt and pepper and transfer the mushroom mixture to a bowl. In the same pan over medium heat, warm another 1 Tbs. of the reserved bacon fat and the remaining 2 Tbs. olive oil. Add the leeks and celery and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Season with salt and pepper.
  • Transfer the leek and celery mixture to a very large bowl. Add the sourdough stuffing and stir until well combined. Add the stock 1/2 cup (125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not soggy. You may not need all of the stock. Add the mushrooms and bacon and toss gently until well combined.

PANCETTA, LEEK AND MUSHROOM STUFFING WITH GOAT CHEESE



Pancetta, Leek and Mushroom Stuffing with Goat Cheese image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

6 tablespoons (3/4 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed sourdough stuffing
6 ounces pancetta, diced
4 large eggs, beaten
4 ounces goat cheese, chilled and crumbled into 1/2-inch pieces

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large skillet set over medium-high heat, melt the butter. Add the celery and leeks and cook, stirring, until fragrant and softened, about 5 minutes. Add the mushrooms, sage, thyme, salt and pepper and cook until the mushrooms are soft, 5 minutes. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
  • In a large bowl, combine the stuffing and cooled mixture. Add the pancetta and eggs and mix well. Transfer the mixture to the prepared baking dish and top evenly with the goat cheese.
  • Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

MUSHROOM LEEK STUFFING



MUSHROOM LEEK STUFFING image

Yield 12

Number Of Ingredients 11

2-1lb challah 3/4 " cubed
5-6 c chp leeks
3 c chp celery
2 lg shallots chp
1/2 lb shitake mush chp (lg)
2 lb sl mixed mushrooms
4 tbsp chp thyme
3 tbsp chp sage
2 tbsp chp rosemary
1 1/2 sticks butter
6 jumbo eggs -beaten

Steps:

  • 1. toast brd in 300 degree oven till chrisp 2.melt 1 stick butter in 14 " skillet-add leeks-ck till soft 3.add shallots-ck till soft 4.add celery -ck till soft 5.push leek mixture to side-add shtaike mushroom-ck till done-take shitaike out-cool 6. add herbs-ck 2-4 min--till all is golden and soft-put in bowl. 7. melt 1/2 stick butter-add mushrooms-ck till liquid evaporates-put in separate bowl. 8.next day-add brd to pot 9. nuke leeks -shitake-mush 10. add to brd cubes( lg pot) 11.mix in 6 beaten eggs-mix 12. add 2-3 c chix broth-mix 13.add more herbs- s&p and poultry seasoning to taste-adjust liquid 14. put in 2 butter aluminum pans cover w/butter foil-bake 350 for 30-40 min-uncover -bake 20-30 min more

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