fong's kitchen: Mushroom & Leek Stuffing

Monday, October 14, 2013

Mushroom & Leek Stuffing

I've never really had to worry about cooking for Thanksgiving dinner, my mother always makes an amazing Thanksgiving spread. Roasted turkey, lamb and duck, homemade cranberry sauce, and spinach soufflĂ© are just a few on her menu. And my favourite - this amazing liver stuffing, which she announced that she was in fact not making this year, before threatening to make the box stuff. I was struck with disappointment but I knew I had to now take matters in to my own hands. I didn't want to make her stuffing - I didn't have the courage to try and replicate a recipe she had perfected so I went in search of something different.
Mr. Fong found this recipe for mushroom & leek stuffing and I decided to give it a try. I changed it up just a bit and I have to say the results were awesome. I can't say it holds a special place in my heart the way my mom's stuffing does but it was really good.

- 1/4 cup butter
- 3 leeks, sliced
- 1 cup celery, sliced
- 3 cloves garlic, minced
- 1 package of white mushrooms, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh sage, chopped
- 2 tsp fresh rosemary, chopped
- 1 loaf multigrain bread, cubed
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth

- melt butter over high heat
- add leeks, garlic and celery - cook for 5 minutes
- stir in mushrooms - cook for another 5 minutes
- add in salt and pepper
- move the veggies to a bowl and stir in rosemary and sage
- add in the bread and parmesan cheese
- toss, pour in the broth and toss again
- pour the mixture in to a baking dish
- cover the dish with tin foil and bake for 20 minutes at 375
- uncover the dish and bake for 15 minutes more

Happy Thanksgiving Canada!