Grilled Wild Mushroom and Leek Stuffing

Grilled Wild Mushroom Stuffing in a cast iron skillet

5 from 1 vote

Grilled Wild Mushroom and Leek Stuffing

A classic, delicious, herbal and savory wild mushroom stuffing cooked on the grill. This incredible vegetarian Thanksgiving or holiday side dish is full of incredible flavor and is sure to become a favorite.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Holiday, Side Dish

Cuisine: American, Christmas, holiday, Thanksgiving

Servings: people

Author: Mary Cressler

Cost: $20

Equipment

1 large (12") cast iron skillet

Ingredients

1 loaf Rustic French bread or sourdough loaf (roughly 1 pound), cut into 1/2-inch cubes (8-10 cups)
6 tablespoon butter, separated
1 tablespoon olive oil
2 pounds fresh mushrooms: a mix of cremini, shiitake, and chanterelles (you can use all three, or a mix of them)
1 leek, trimmed, halved lengthwise, and diced (about 1 cup)
3 ribs celery, diced (about 1 cup)
3 cloves garlic, minced
2 tablespoon sherry wine (can sub white wine)
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 cups chicken broth (can sub vegetarian broth)
2 large eggs

Instructions

Preheat Grill: Set grill up for indirect grilling. Target 375 degrees F internal temperature.
Toast Bread: Preheat oven to 375 degrees. Cut the bread into 1" cubes and place on a sheet pan in a single layer, and bake in the oven for 12-15 minutes or until the bread starts to turn a light brown color. Remove and place in an extra large bowl.
1 loaf Rustic French bread or sourdough loaf (roughly 1 pound), cut into 1/2-inch cubes (8-10 cups)
Sauté Mushrooms: Add 4 tablespoons of the butter and 1 tablespoon olive oil to an extra large (12-inch) skillet over medium heat, add the mushrooms, and begin sautéing the mushrooms. Cook 10 minutes to allow them to start to soften.
6 tablespoon butter, separated, 1 tablespoon olive oil, 2 pounds fresh mushrooms: a mix of cremini, shiitake, and chanterelles
Add Leeks and Celery: After the mushrooms have softened some, add the leeks and celery, and continue cooking another 10 minutes, to soften.
1 leek, trimmed, halved lengthwise, and diced (about 1 cup), 3 ribs celery, diced (about 1 cup)
Add remaining vegetables and herbs: Next add the garlic and continue to sauté for 1 minute. Then add the sherry to deglaze and mix together. Finally toss in the fresh herbs, salt and pepper, and toss together. Then add the mushroom mix to the bread cubes.
3 cloves garlic, minced, 2 tablespoon sherry wine, 2 tablespoons fresh thyme, chopped, 2 tablespoons fresh sage, chopped, 1 tablespoon fresh rosemary, chopped, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground pepper
Mix Egg and Broth: Mix the eggs with the broth in a medium bowl, then toss it with the bread and mushroom mixture. Toss well to combine. Add the entire mix to an extra large buttered skillet and cover with foil.
2 cups chicken broth, 2 large eggs
Grill: Place the skillet, covered in foil, on the grill over indirect heat for 30 minutes. Remove the foil, and then continue cooking another 30 minutes, until the tops of the bread are golden.

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