Vegan Stuffing with Mushrooms and Leeks

Name: Vegan Stuffing with Mushrooms and Leeks
Prep time: 55 min
Total time: 140 min
Ingredients: 1 pound sourdough bread, cut into ¾-inch cubes (8 cups); 7 tablespoons extra-virgin olive oil, plus more for brushing; 1.25 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups); Kosher salt and freshly ground pepper; 2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups); 1 rib celery, thinly sliced (½ cup); 2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves; 2 cloves garlic, minced (2 teaspoons); 0.25 teaspoon red-pepper flakes; 2 cups low-sodium vegetable broth; 0.5 cup chopped flat-leaf parsley, plus more for serving

By

Martha Stewart Editors

Updated on March 3, 2022

vegan stuffing in casserole dish — Photo: Bryan Gardner

Prep Time:

55 mins

Total Time:

2 hrs 20 mins

Servings:

8

Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing, while drizzling with vegetable broth keeps it perfectly moist.

Ingredients

1 pound sourdough bread, cut into ¾-inch cubes (8 cups)
7 tablespoons extra-virgin olive oil, plus more for brushing
1 ¼ pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
Kosher salt and freshly ground pepper
2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
1 rib celery, thinly sliced (½ cup)
2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, minced (2 teaspoons)
¼ teaspoon red-pepper flakes
2 cups low-sodium vegetable broth
½ cup chopped flat-leaf parsley, plus more for serving

Directions

Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.