Mushroom, Leek, and Brioche Stuffing

Ingredients for Mushroom, Leek, and Brioche Stuffing

• 30g loaf brioche (preferably day-old), cut into 1/2-inch cubes

• 2 tablespoons unsalted butter, divided, plus more for greasing dish

• 450g 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 950ml )

• 600ml low-sodium chicken broth

• 4 large eggs, lightly beaten

• 2 tablespoons chopped flat-leaf parsley

• 3-quart baking dish

How to make Mushroom, Leek, and Brioche Stuffing

Preheat oven to 121°C. 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 177°C. 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 centre 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.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.