Stuffing (or dressing, as it is not cooked in the turkey) is always a favorite at holiday meals and as much as I love traditional, I’m always on the lookout for something new. Well, for Thanksgiving I made this version that I found in the Williams-Sonoma catalog and it is definitely a keeper. I always love getting that catalog, especially for the holidays, it is so beautiful and I’ve found several recipes over the years that have become favorites. This recipe is great not just because it is delicious, but it is also vegan.
Now, the recipe calls for wild mushrooms, I used button mushrooms and baby portobellos, that’s what my grocery store had and with everything else I had to get done I didn’t feel like driving around to find wild mushrooms…I’m sure you can relate. And one other thing, I forgot to take a photo of my final product so the image is from Williams-Sonoma…oops!
Ingredients:
Unsalted butter for greasing (I used plant based)
1 large loaf rustic country bread, cubed (about 9 cups)
7 Tbs. extra-virgin olive oil
2 Tbs. minced fresh rosemary
1 1/2 lb. mushrooms, stems removed and sliced
Kosher salt and freshly ground pepper
3 large leeks, thinly sliced
3 celery stalks, diced
1 yellow onion, diced
3 1/2 to 4 cups vegetable stock
Directions:
- Preheat oven to 300°F. Butter a 9-by-13-inch baking dish.
2. In a large bowl, combine the bread cubes, 2 Tbs. of the olive oil and the rosemary. Toss to coat the bread evenly with the oil. Spread the bread in a single layer on a baking sheet and bake until dry and firm but not browned, 45 minutes to 1 hour (the amount of time will vary depending on the type of bread and how fresh it is). Transfer the baking sheet to a wire rack and let the bread cool to room temperature.
3. Increase the oven temperature to 375°F.
4. In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and salt to taste and sauté until the mushrooms are tender and browned, 10 to 12 minutes. Transfer the mushrooms to a bowl and set aside.
5. In the same sauté pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the leeks, celery, onion and salt and pepper to taste and sauté until the vegetables are soft and translucent, 8 to 10 minutes.
Transfer the leek-onion mixture to a very large bowl. Add the bread cubes and stir until thoroughly combined. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the bread cubes and does not pool in the bottom of the bowl. Taste a bread cube, it should be moist throughout but not mushy. You may not need all of the stock. Fold in the mushrooms.
6. Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 30 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.
Hope you all had a great Thanksgiving! Peace and good eats!
