Ingredients:

1 small loaf (1 pound/450g) day-old crusty sourdough bread
1 Tablespoon olive oil
1 stick (115g) unsalted butter
2 leeks, halved, sliced, and rinsed well
4 celery stalks, diced
½ pound (225g) wild mushrooms, chopped roughly
3 garlic cloves, minced
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 small bunch (about ¼ cup) parsley, chopped
2 Tablespoons sage, chopped
2 Tablespoons rosemary, chopped
1 Tablespoon fresh thyme leaves
1½ to 2 cups (360 – 480 ml) vegetable broth
2 large eggs, beaten
1 Tablespoon extra-virgin olive oil
1 small loaf (1 pound/450g) day-old crusty sourdough bread
1 Tablespoon olive oil
1 stick (115g) unsalted butter
2 leeks, halved, sliced, and rinsed well
4 celery stalks, diced
½ pound (225g) wild mushrooms, chopped roughly
3 garlic cloves, minced
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 small bunch (about ¼ cup) parsley, chopped
2 Tablespoons sage, chopped
2 Tablespoons rosemary, chopped
1 Tablespoon fresh thyme leaves
1½ to 2 cups (360 – 480 ml) vegetable broth
2 large eggs, beaten
1 Tablespoon extra-virgin olive oil

Instructions:

Preheat the oven to 350°F (180°C) and grease an 8×11-inch (20×28 cm) or 9×13-inch (23×33 cm) baking dish.
Tear the bread into chunks and place in a very large bowl.
Melt the olive oil and butter in a large skillet over medium heat. Add the leeks, celery, garlic, and sauté for 5 minutes, stirring often. Add the wild mushrooms, season with salt and pepper, and saute for 1 more minute or until mushrooms are soft.
Pour the leek mixture over the bread and sprinkle with the herbs. Toss with a wooden spatula, until well coated. Pour the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. If the bread you are using is very dense or dry, you may need to add a little bit more broth. The mixture should be pretty wet.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
When ready to bake, drizzle the olive oil on top and bake, covered with a piece of foil, for 30 minutes. Uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit. Let rest 10 minutes before serving.

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Best Vegetarian Stuffing with Leeks and Wild Mushrooms

Ingredients:

Instructions: