Apple, Leek & Mushroom Stuffing

A hearty and savory recipe, this Apple, Leek & Mushroom Stuffing is the perfect side dish for Thanksgiving and holiday meals.

Course side, Side Dish, stuffing

Cuisine American, Mediterranean, vegetarian

Keyword apples, dressing, holiday recipes, leeks, mediterranean diet, mushrooms, stuffing, thanksgiving recipes

Prep Time 20

Cook Time 1

Servings 8 servings

Author Brynn McDowell, RDN at The Domestic Dietitian

1 loaf ciabatta bread, cubed or crusty french bread if preferred
3 tbsp olive oil
2 leeks cleaned and trimmed, thinkly sliced both green and white parts
1/2 tsp salt
1/4 tsp black pepper
2 pounds baby portobello mushrooms, rough chop white button mushrooms can also be used
1/2 apple, peeled and diced
1 bunch fresh thyme, removed from stems
1/2 cup dry white wine
2 cups vegetable stock
1 egg
1 cup fresh parsley, chopped

Preheat oven to 300 degrees F
On a large baking sheet, spread the cubed bread into a single layer and toast in oven for 10 minutes. Just until the outside is lightly toasted.
Increase oven to 425 degrees F
In a large pan on the stove, heat 2 tbsp olive oil over medium heat
Add the sliced leeks, salt and pepper. Sauté until leeks are tender and translucent, about 5-10 minutes
Add chopped mushrooms and diced apples. Sautee additional 10 minutes, stirring often
Add the thyme leaves and white wine. Scrape any brown bits off bottom of pan and let wine simmer until majority is evaporated. Remove pan from heat
In a large bowl, whisk together vegetable broth and egg. Add mushroom mixture, 1/2 cup chopped parsley and toasted bread. Lightly mix to combine
Transfer mixture to a large baking dish, cover with foil and bake in oven for 20 minutes
Remove foil, drizzle remaining tablespoon of olive oil over the top of the stuffing and bake an additional 20 minutes
Remove from oven and allow to cool slightly before garnishing with the reamining 1/2 cup of chopped parsley