Mushroom And Leek Stuffing

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
44%
CHOL
4%
SOD
82%

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Ingredients for 8 servings

1 ½ pounds rustic whole wheat or white bread, hard crust removed

6 Tablespoons unrefined, cold-pressed extra-virgin olive oil

½ pound shiitake mushrooms, wiped clean, stems removed and discarded, caps sliced

½ pound cremini mushrooms, wiped clean, quartered

2 stalks celery, chopped

1 large onion, chopped

2 leeks, cleaned and sliced

3 garlic cloves, minced

1 ½ teaspoons fresh thyme, chopped

1 teaspoon dried sage or poultry seasoning or 2 teaspoons fresh sage, chopped

2 Tablespoons flat-leaf parsley, chopped

2 teaspoons sea salt or 3 teaspoons if using unsalted stock

½ teaspoon black pepper

3-4 cups chicken, turkey or vegetable stock (depending on if you like it wet or dry)

2 Tablespoons unsalted butter, cut into small dice (optional)

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