Leek and Mushroom Stuffing

Ingredients

  • ¼ cup ¼cup(60 mL) (60 mL) butter
  • 3 3leekleeks, sliced
  • 1 cup 1cup(250 mL) (250 mL) sliced celery
  • 2 2cloves garlic, minced
  • ¼ cup ¼cup(60 mL) (60 mL) dry white wine
  • ¼ tsp ¼tsp(1 mL) (1 mL) salt
  • ¼ tsp ¼tsp(1 mL) (1 mL) pepper
  • + 5 more ingredients
    • 1 tbsp 1tbsp(15 mL) (15 mL) chopped fresh sage
    • 2 tsp 2tsp(10 mL) (10 mL) chopped fresh rosemary
    • 14 cups 14cups(3.3 L) (3.3 L) cubed multigrain bread
    • ½ cup ½cup(125 mL) (125 mL) grated Parmesan cheese
    • 1-1/3 cups 1-1/3cups(325 mL) (325 mL) sodium-reduced chicken broth

In saucepan, melt butter over medium-high heat; cook leeks, celery and garlic, stirring frequently, until softened, about 5 minutes. Stir in mushrooms; cook until softened, about 5 minutes. Add wine, salt and pepper; cook until almost no liquid remains. Transfer to bowl; stir in sage and rosem...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network