Leek and Mushroom Stuffing Leek and Mushroom Stuffing

Leek and Mushroom Stuffing Image Image by: Leek and Mushroom Stuffing Image Author: Canadian Living

This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added. If you have a fresh loaf on hand, cut it into cubes and spread on a baking sheet, then toast in 350°F (180°C) oven until slightly crisp, about 10 minutes. 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012



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 rosemary.

Add bread and Parmesan cheese to bowl; toss to combine. Drizzle with broth; toss to moisten. Pour into greased 8-cup (2 L) baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake, covered, for additional 10 minutes.)

Cover and bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until lightly toasted, about 15 minutes.

Nutritional facts Per each of 12 servings: about

  • Fibre 4 g
  • Sodium 365 mg
  • Sugars 3 g
  • Protein 8 g
  • Calories 167.0
  • Total fat 7 g
  • Potassium 259 mg
  • Cholesterol 14 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g


  • Iron 11.0
  • Folate 17.0
  • Calcium 9.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Leek and Mushroom Stuffing