2 leeks, white and light green parts only, chopped*
3 stalks celery, chopped
8 oz. mushrooms, chopped
10 cups cubed bread (I used a loaf of Italian bread)
¾ cup dried cranberries
1 tsp. salt
½ tsp. dried ground sage
½ tsp. dried ground thyme
⅛ tsp. nutmeg
¼ tsp. black pepper
3-4 cups chicken or vegetable broth
¾ cup shredded parmesan cheese
Instructions
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a large pan and add leeks, celery, and mushrooms and cook until tender.
Place bread in a large bowl. Once the vegetables are done cooking, add them to the bowl.
Add salt, sage, thyme, nutmeg, and pepper and stir to combine.
Add 3 cups of the broth and stir. Add the last cup as needed to make sure the dressing is nice and moist. The amount of broth you need to use depends on the type of bread, how stale it is, etc.
Add parmesan cheese and stir to combine.
Spray a baking dish with nonstick cooking spray and spread dressing mixture inside.
Bake for 30-45 minutes until golden brown on top! If you're making this in advance, you can refrigerate the dressing a day prior and bake before serving. At refrigerator-temperature, the dressing will take closer to 45 minutes to heat through.
Notes
*Make sure your leeks are cleaned well! They have a tendency to be gritty. I like to chop mine roughly first, then rinse them well in a colander before I finish chopping.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/leek-and-mushroom-dressing/