Nutrition per serving may change if servings are adjusted.
3 tablespoons extra-virgin olive oil
3 cups halved and sliced leeks
2 large stalks celery, halved and sliced
12 ounces sliced mushrooms
1 teaspoon poultry seasoning
½ teaspoon ground pepper
¼ teaspoon salt
16 ounces day-old good-quality sliced sourdough bread, cubed (see Tip)
2¼ cups low-sodium vegetable broth
Preheat oven to 350°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°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.
156 calories;5 g fat(1 g sat); 2 g fiber; 24 g carbohydrates; 5 g protein; 84 mcg folate; 0 cholesterol; 3 g sugars; 1 g added sugars; 332 IU vitamin A; 3 mg vitamin C; 40 mg calcium; 2 mg iron; 315 mg sodium; 194 mg potassium