Let'S Get Wild! Mushroom And Leek Stuffing

• 1/3 cup extra virgin olive oil
• 2 sweet onions (Vidalia)
• 2 cloves of garlic, minced
• 4 celery stalks, chopped thinly
• 3 leeks (use white part only), chopped
• 1 pound wild mushrooms, cleaned and chopped
• 10 cups fresh potato and chive sourdough bread (ask your grocer to cut stuffing-style)
• 3 cups low-sodium chicken stock (preferably organic)
• 1/2 cup Italian parsley, chopped
• 1/4 cup fresh sage, chopped
• 1 tablespoon rosemary, chopped finely
• 2 tablespoons fresh thyme leaves
• Kosher salt & freshly ground pepper
• 5 tablespoons of cooked turkey pan juices

1. Warm olive oil in large pot on medium. Add onions and garlic. Cook for about 3 minutes. Add the celery and leeks and cook until softened (about 10-12 minutes).
2. Add the wild mushrooms and cook until all of the liquid has evaporated (about 10 minutes).
3. Add the bread, two cups of stock, fresh herbs and smattering of salt and pepper. Combine well.
4. Place the stuffing in an oiled 13x9 baking dish. Add up to one more cup of stock if it looks too dry. Cover with aluminum foil and bake for 35 minutes in a pre-heated 325 degree oven. Remove foil and cook for an additional 10 minutes.
5. Before serving, pour a couple of spoonfuls of the turkey's pan juices over top.

extra virgin olive oil, sweet onions, garlic, celery stalks, leeks, mushrooms, bread, lowsodium, italian parsley, fresh sage, rosemary, thyme, kosher salt

Taken from food52.com/recipes/1499-let-s-get-wild-mushroom-and-leek-stuffing (may not work)