Dorsen Family Recipes Cooked & collected

Recipes / Sides

Mushroom Leek Stuffing

A savory Thanksgiving bread pudding of cremini mushrooms, leeks, pancetta and Gruyere.

  • thanksgiving
  • mushroom
  • leek
  • side
Mushroom Leek Stuffing

At a glance

Scale
6 cup bread cubes, rustic country loaf 1/2-inch dice, crusts removed toast on sheet pan 15-20 min @ 350°F combine; rest 30 min; pour into 13x9 gratin dish top with cheese; bake 45-50 min @ 350°F; serve hot
2 Tbsp good olive oil brown pancetta in oil+butter 5 min; add leeks 8-10 min cook 10-12 min until liquid gone; stir in parsley off heat
1 Tbsp unsalted butter
2 oz pancetta small dice
4 cup leeks, white & light green parts sliced (4 leeks)
1 ½ lb cremini mushrooms stems trimmed, 1/4-inch sliced
1 Tbsp fresh tarragon leaves chopped
¼ cup sherry medium or dry
kosher salt & black pepper 1 Tbsp salt, 1.5 tsp pepper
⅓ cup fresh flat-leaf parsley minced
4 eggs extra-large whisk together in large bowl
1 ½ cup heavy cream
1 cup chicken stock preferably homemade
1 cup grated Gruyère cheese from 1.5 cups (6 oz), divided
½ cup grated Gruyère cheese remaining, for topping

Every detail, step by step:

Ingredients

  • 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 ounces pancetta, small-diced
  • 4 cups sliced leeks, white and light green parts (4 leeks)
  • 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup medium or dry sherry
  • Kosher salt and freshly ground black pepper
  • 1/3 cup minced fresh flat-leaf parsley
  • 4 extra-large eggs
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock, preferably homemade
  • 1 1/2 cups grated Gruyère cheese (6 ounces), divided

Instructions

  1. Preheat oven to 350°F. Spread bread cubes on sheet pan; bake 15-20 minutes until lightly browned. Set aside.
  2. Heat oil and butter in large sauté pan over medium heat. Add pancetta; cook 5 minutes until starting to brown.
  3. Stir in leeks; cook 8-10 minutes until tender.
  4. Add mushrooms, tarragon, sherry, 1 tablespoon salt, and 1 1/2 teaspoons pepper; cook 10-12 minutes until most liquid evaporates, stirring occasionally.
  5. Off heat, stir in parsley.
  6. Whisk eggs, cream, chicken stock, and 1 cup Gruyère in large bowl.
  7. Add bread cubes and mushroom mixture; stir well to combine. Let sit 30 minutes at room temperature.
  8. Stir well; pour into 2 1/2-3 quart gratin dish (13 x 9 x 2 inches).
  9. Sprinkle with remaining 1/2 cup Gruyère.
  10. Bake 45-50 minutes until top is browned and custard is set. Serve hot.

Notes

Based on Ina Garten’s Mushroom Leek Bread Pudding. It is called “stuffing” here to avoid guest confusion. A Thanksgiving tradition since it was discovered at a grocery store.