15 ml olive oil 1 tbsp
2 onions, chopped
4 cloves garlic, finely chopped
4 stalks celery, chopped
4 leeks, trimmed & chopped
750 g mushrooms, trimmed & sliced 1 1/2 lb
500 g crusty bread, cut in large cubes 1 lb
1 L chicken or turkey stock 4 cup
125 ml fresh parsley, chopped 1/2 cup
125 ml fresh sage, chopped 1/2 cup
30 ml fresh thyme, chopped 2 tbsp
salt & pepper to taste
In a large deep skillet; heat oil over medium-high heat. Add onions and garlic; cook for 5 to 8 minutes. Add celery and leeks. Cook for 5 minutes or until softened. Add mushrooms and cook until liquid evaporates, about 10 minutes.
Add bread cubes, stock, parsley, sage and thyme. Combine well. Season with salt and pepper.
Spoon stuffing into lightly greased baking dish (13 x 9 inch / 3.5 L). Bake in preheated 350 F (180 C) oven for 30 to 40 minutes or until heated through. Note: Cover stuffing if you prefer it moist or leave uncovered if you prefer crusty.
Serves 12