Prep Time 20 min
Cook Time 1 hr 9 min
Total Time 1 hr 29 min
Traditional flavors of classic dressing are delicious all year-round.
Created by: Emily Wilson
Tags: Onion, Dairy, Gluten, Wheat, American, Side Dish, Vegetables, Bread, Dinner Party, Weeknight, Kid Friendly, Easy
- Prep & Cook
- Add to Groceries
1 1/2 Cups
Bread Loaf, Unsliced
Dried Thyme Leaves
Extra Virgin Olive Oil
Dairy & Eggs
Bread & Bakery
Canned Goods, Soups & Mixes
Spice & Baking
Condiments, Oils & Dressings
1 Stove Top
1 Baking Dish, 8"x8"
1 Microwave-Safe Bowl, Small
1 Mixing Bowl, Large
1 Saute Pan, Medium (10"-12")
1 Sheet Pan
- Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.
- Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.
- Cut the bread into 1/2 inch cubes to measure the indicated amount. Scatter on a sheet pan.
- Use paper towels to brush any dirt off the mushrooms. Remove the stems. Cut the mushroom caps into 1/4 inch dice.
- Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the mushrooms.
- Cut celery into 1/4 inch dice to measure the indicated amount.
- Gently lift the leeks out of the bowl of water and transfer to a plate lined with paper towels. Dry thoroughly, then add to the celery. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom.
- Preheat the oven to 375 degrees.
- Heat a medium saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add leeks, celery and dried thyme. Crush thyme between your fingertips as you add it to the pan. Season with salt and pepper. Cook until celery and leeks are softened but still bright green.
- Add mushrooms and garlic. Season with salt and pepper again, then cook until mushrooms are very soft and mixture is very aromatic. Then, transfer to a large mixing bowl.
- Drizzle the bread cubes with olive oil and season with salt and pepper. Toss to coat evenly. Place in the preheated oven and bake until crispy and golden, about 7-10 minutes.
- Place butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
- Butter an 8"x8" baking dish.
- Add the toasted bread to the bowl of mushrooms along with the melted butter and vegetable stock. Stir to combine well.
- Transfer the bread and mushroom mixture to the prepared baking dish, then place in the oven and bake for 20-30 minutes until heated through and crispy on top.
- Transfer the veggie stuffing to a serving dish or dinner plates. Serve hot.