Recipes and Cooking Buttered Stuffing with Mushrooms With author Alison Roman's stuffing update that has crispy edges and a moist center, you'll bridge the divide between lovers of dry stuffing and wet stuffing devotees at your Thanksgiving table. By Alison Roman Alison Roman Instagram Alison Roman is an experienced recipe developer and food writer for national publications, including Better Homes & Gardens, the New York Times, and Bon Appétit. Her career took another level thanks to her viral recipes on social media. Alison is also author of "Dining In" and "Nothing Fancy." Alison Roman attended University of California, Santa Cruz, where she studied Creative Writing. Learn about BHG's Editorial Process Published on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 40 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 loaf crusty bread (about 1 pound), such as ciabatta or sourdough, torn into 1 1/2-inch pieces 8 tablespoon unsalted butter 2 tablespoon olive oil 2 large leeks, white and light green parts thinly sliced Kosher salt Freshly ground black pepper 1 ½ pound mushrooms, such as cremini, maitake, shiitake, and/or oyster, cut into bite-size pieces ¼ cup fresh oregano, thyme, or marjoram, coarsely chopped ½ cup dry white wine, such as Sauvignon Blanc or Pinot Gris 2 - 2 ½ cup chicken or vegetable broth 1 large egg 1 cup parsley leaves and tender stems, finely chopped Directions If possible, dry bread pieces overnight on a rimmed baking sheet. If not, toast in a 300°F oven 15 to 20 minutes until the outsides are just lightly toasted, tossing once or twice. Heat 6 Tbsp. butter and the olive oil in a large skillet over medium. Add leeks. Season with salt and black pepper. Cook 10 to 12 minutes or until leeks are totally softened and starting to brown, stirring occasionally. Add mushrooms. Season with salt and pepper. Increase heat to medium-high. Cook 12 to 15 minutes more or until mushrooms and leeks are completely softened and deeply browned, stirring occasionally. Add oregano and wine. Using a wooden spoon, scrape up any browned bits on the bottom of skillet. Let simmer 3 to 4 minutes or until wine is mostly evaporated. Remove from heat. In a large bowl whisk together chicken broth and egg. Season with salt and pepper. Add dried bread, parsley, and mushroom mixture. Toss to coat evenly. (It should look a bit like uncooked bread pudding.) Preheat oven to 425°F. Transfer mixture to a 2-quart baking dish. Cover with foil. Bake 15 to 20 minutes. Remove foil. Dot top of stuffing with remaining 2 tablespoons butter. Return to oven. Bake about 20 minutes more or until edges and top are crispy and golden brown. Serves 8. Rate it Print Nutrition Facts (per serving) 310 Calories 16g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 310 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 40% Cholesterol 55mg 18% Sodium 633mg 28% Total Carbohydrate 32g 12% Total Sugars 3g Protein 8g Vitamin C 14.7mg 74% Calcium 51mg 4% Iron 1.6mg 9% Potassium 487mg 10% Folate, total 50.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.