Mushrooms and leeks add savory flavor to sourdough bread in this easy vegan stuffing recipe. Source:, November 2016

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a large skillet over medium heat. Add leeks and celery and cook, stirring, until softened, about 10 minutes. Add mushrooms and cook, stirring, until soft, 5 to 7 minutes. Sprinkle poultry seasoning, pepper and salt over the vegetables and stir to combine. Transfer to a large bowl. Add bread and broth; stir until all the bread is moistened. Transfer to the prepared baking dish. Coat a large piece of foil with cooking spray. Cover the baking dish with the foil, spray-side down.

  • Bake until hot and steaming, 30 to 40 minutes. Remove foil. Bake until lightly crisped on top, 18 to 20 minutes more.


Tips: If using fresh bread: Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.

Nutrition Facts

156 calories; 4.6 g total fat; 0.7 g saturated fat; 315 mg sodium. 194 mg potassium; 23.9 g carbohydrates; 1.8 g fiber; 3 g sugar; 5.3 g protein; 332 IU vitamin a iu; 3 mg vitamin c; 84 mcg folate; 40 mg calcium; 2 mg iron; 21 mg magnesium; 1 g added sugar;