Recipes > Side Dishes, Sauces, Misc > Mushroom and Leek Stuffing
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1 pound portobello mushrooms, cut into 1/2 inch pieces
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 large leek, trimmed, halved lengthwise and chopped
1/2 cup low sodium chicken broth
1 tsp fresh ground black pepper
1 tbsp olive oil
1 1/2 tsp dried thyme
1 tsp dried rosemary
1 tsp chile powder
1 tsp onion powder
Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often until tender and lightly browned. Set mushrooms aside in a bowl.
Add carrots, celery, leek and cook until veggies are tender and lightly browned.
Add back mushrooms to veggie mixture and stir for a few minutes to get them hot.
I served this as a side dish rather than stuff it into the turkey. Not sure without the bread how it would work inside the turkey, but it was wonderful as a side dish....really nice spices in the mix.
