Mixed Mushroom-Leek Skillet Stuffing


Side Dish
Mixed Mushroom-Leek Skillet Stuffing

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Add your favorite mushrooms to our vegetarian stuffing adding a rich and meaty flavor ... but without the meat.

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Servings and Ingredients

Serves 16
1 (21-oz.) Hy-Vee Bakery sliced grains-of-the-earth bread, cut into 1/2-inch cubes
½ c. Hy-Vee salted butter, divided
1 tbsp. Gustare Vita olive oil
1 lbs. mushrooms, such as baby bellas, shiitake, and/or oyster, trimmed and sliced
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh thyme, finely chopped
¼ tsp. Hy-Vee salt
¼ tsp. Hy-Vee ground black pepper
2 leeks, white and light green parts, thinly sliced (2 c.)
½ c. Hy-Vee dried cranberries
2 Hy-Vee large eggs, beaten
2 ½ to 3 c. Hy-Vee vegetable stock, divided

Things To Grab

  • 2 large rimmed baking pans
  • 12-inch ovenproof skillet
  • Large bowl
  • Meat thermometer


  1. Preheat oven to 300 degrees. Spread bread cubes on 2 large rimmed baking pans. Bake 16 to 18 minutes or until dry, stirring halfway through. Remove from oven and cool.

  2. Increase oven temperature to 350 degrees. Heat 1/4 cup butter and oil in a 12-inch ovenproof skillet over medium heat until butter is melted. Add mushrooms; cook 10 to 12 minutes or until tender. Stir in rosemary, thyme, salt, and pepper. Transfer to a large bowl; set aside.

  3. Melt remaining 1/4 cup butter in same skillet. Add leeks. Cook over medium heat for 4 to 6 minutes or until softened, stirring occasionally. Add leeks, bread cubes, and cranberries to mushroom mixture; toss to combine. Whisk together eggs and 1 cup stock; drizzle over bread mixture and toss to combine. Drizzle with enough of the remaining 1-1/2 to 2 cups stock to moisten, tossing lightly to combine. Transfer stuffing to same skillet. Bake, covered, for 30 minutes. Uncover; bake 10 minutes or until heated through (165 degrees).

Nutrition facts


170 Calories per serving
2/3 cup

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 48mg
  • Sodium: 410mg
  • Total Carbohydrates: 24g
  • Protein: 4g

Daily Values

Iron 6%
Calcium 2%
Vitamin D 0%
Potassium 2%

Recipe Source:

Seasons November 2019