Mushroom And Leek Stuffing

• 9 cups 1/2-inch Italian bread cubes (about 12 ounces)
• 3 tablespoons olive oil
• 2 1/2 cups chopped leek (about 2 medium)
• 1 1/2 cups chopped celery
• 1 cup chopped carrot
• 2 tablespoons minced fresh sage
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, minced
• 1 pound sliced cremini mushrooms
• 1 cup no-salt-added chicken stock (such as Swanson)
• 1 cup water
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 large eggs, lightly beaten
• Cooking spray

1. Preheat oven to 350u0b0.
2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350u0b0 for 18 minutes or until golden. Cool slightly.
3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add leek and next 5 ingredients (through garlic); saute 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; saute 8 minutes or until mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large bowl. Add toasted bread cubes, chicken stock, and remaining ingredients except cooking spray. Toss mixture gently to combine. Spoon the mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Bake at 350u0b0 for 45 minutes or until top of stuffing is browned.

bread, olive oil, celery, carrot, fresh sage, thyme, garlic, cremini mushrooms, nosalt, water, freshly ground black pepper, kosher salt, eggs, cooking spray

Taken from www.myrecipes.com/recipe/mushroom-leek-stuffing (may not work)