Leek & Mushroom Stuffing

Time: 90 minutes

I definitely did it again – this is one of our traditional dishes at big family events — Thanksgiving, Christmas and Easter. It is very flavourful and moist! Once you have this stuffing, you’ll never look back and you’ll “do it again”.

Music Selection: Britney Spiers – Oops I did it Again


600 g cubed dried bread

2 cups finely chopped mushrooms

3 leeks

1 Litre chicken stock

4 Tbsp chopped fresh rosemary, thyme and sage (mixed)

3 cloves garlic

1 cup white wine

2 Tbsp olive oil


Optional: ½ cup finely  chopped celery


Preheat oven to 350 deg F.

Chop up mushrooms, celery and slice up white part of leeks finely.

In large pan, saute the mushrooms, leeks, celery and garlic until soft. Add in wine and cook for 5 minutes. Turn off heat.

In large bowl, mix the bread cubes with the mushrooms, leeks and celery, garlic. Include any left over wine. Mix in the fresh rosemary.

Start pouring the chicken stock a cup at a time, mixing well. Use up as much of the chicken stock as required for the bread to be moist, but not mushy.

Pour the bread into a large dutch oven or casserole dish. Cover and heat for a good 30 – 45 minutes until hot throughout. Serve with mashed potatoes, ta-dah turkey and holiday carrots.

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