This wild mushroom stuffing has leeks and sourdough bread to make a fabulously flavored Thanksgiving side dish.
I’m always on the lookout for vegetarian options for my Thanksgiving menu. This wild mushroom and leek stuffing is the perfect solution. Instead of using chicken stock or baking it in the bird itself, it uses plenty of fresh and dried mushrooms to add tons of “meaty” umami flavor and texture. The liquid used to reconstitute the dried mushrooms is also used to moisten the stuffing, adding even more earthy mushroom flavor to the stuffing. This might be my new go-to stuffing recipe from now on! Visit Anolon for the awesome Wild Mushroom Stuffing recipe with Leeks and Sourdough Bread.
I’m teaming up with Anolon for the next three months to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.