Mushroom-Leek Bread Stuffing with Herbs

Name: Mushroom-Leek Bread Stuffing with Herbs
Yield: Enough for 1 butterflied chicken
Ingredients: 6 ounces, white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups); 2 tablespoons, unsalted butter; 1 , small leek, halved lengthwise, rinsed thoroughly, white and light green parts cut crosswise into 1/8-inch slices (about 1 cup); 1 small rib, celery, chopped fine (about 3/4 cup); 8 ounces, button mushrooms, cleaned and chopped medium (about 2 1/2 cups); 1 large clove, garlic, minced or pressed through garlic press (about 1 1/2 teaspoons); 1/2 teaspoon, minced fresh sage leaves (or 1/4 teaspoon dried); 1/2 teaspoon, minced fresh thyme leaves (or 1/4 teaspoon dried); 1/4 cup, minced fresh parsley leaves; 1 , large egg; 1/2 cup, low-sodium chicken broth, plus 2 tablespoons; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper

4 comments

Appears in Cook's Illustrated March/April 2005

Side Dishes

Breads

Could kitchen shears and some aluminum foil origami eliminate overcooked meat, stingy amounts of undercooked stuffing, and the need for trussing?

SERVESEnough for 1 butterflied chicken

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WHY THIS RECIPE WORKS

When we serve roast chicken, we want enough stuffing for everyone at the table and then some. We also want the stuffing cooked to a safe temperature while soaking up the flavorful juices of the chicken without turning greasy, burning, or dr...

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