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.
Add your favorite mushrooms to our vegetarian stuffing adding a rich and meaty flavor ... but without the meat.
Servings and Ingredients
|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
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.
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).
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 48mg
- Sodium: 410mg
- Total Carbohydrates: 24g
- Protein: 4g