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Creamy Gruyère Leek and Mushroom Stuffing

creamy gruyère leek and mushroom stuffing - featured image
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A cozy, creamy stuffing featuring sautéed leeks and mushrooms combined with melted Gruyère cheese, perfect for holiday gatherings or comforting weeknight meals.

Ingredients

Scale
  • 1 pound mushrooms, sliced (cremini or button)
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 cups day-old bread cubes (white or sourdough recommended)
  • 1 ½ cups vegetable or chicken broth
  • 1 cup Gruyère cheese, shredded
  • 2 large eggs, beaten
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • Optional: chopped fresh parsley for garnish
  • Optional: a splash of white wine to deglaze the pan

Instructions

  1. If you don’t have day-old bread, cube fresh bread and toast it lightly in a 350°F oven for about 10 minutes until crisp but not browned.
  2. Melt the butter in a large skillet over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute more.
  3. Add the sliced mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Season with salt, pepper, and thyme. If using, splash a little white wine here and let it evaporate.
  4. In a large bowl, mix the toasted bread cubes with the sautéed leek and mushroom mixture. Add the shredded Gruyère cheese and beaten eggs. Gradually pour in the broth, stirring gently to combine—it should be moist but not soggy.
  5. Check seasoning and adjust salt and pepper as needed.
  6. Spoon the mixture into a prepared 9×13-inch baking dish, spreading evenly.
  7. Preheat oven to 350°F. Bake uncovered for 30-35 minutes, or until the top is golden and crispy, and the center is set but still moist.
  8. Let the stuffing rest for about 5 minutes before serving.

Notes

Use day-old bread or lightly toasted fresh bread cubes to prevent sogginess. Slowly sauté leeks and mushrooms to bring out natural sweetness. Freshly grate Gruyère for best melting and texture. Tent with foil if top browns too quickly during baking. Can prepare mixture a day ahead and refrigerate before baking.

Nutrition

Keywords: Gruyère stuffing, leek stuffing, mushroom stuffing, holiday stuffing, creamy stuffing, vegetarian stuffing, holiday side dish

Find it online: https://katedishes.com/creamy-gruy-e-re-leek-and-mushroom-stuffing-easy-recipe-for-cozy-holidays/