leek + mushroom skillet stuffing
Ingredients
8-10 slices of crusty french bread
1 diced onion
1 diced granny smith apple - no peel
2-3 minced garlic cloves
1 tsp salt
1 tsp pepper
1 C sliced mushrooms
1 tbsp olive oil
1/2 C vegetable stock
1/2 C coconut milk
1-2 sprigs fresh rosemary - removed from stems
1 C chopped leeks
**serves 5-6 people
Instruction
First thing you need to do is leave the slices of bread out overnight or for at least 6-8 hours. This recipe is perfect if you have a loaf that has went stale - don't throw it out! When the bread is ready cut into uniform cubes and set aside.
Preheat oven to 375F.
In a large skillet sauté the onion, leeks, mushrooms, garlic, rosemary and apple in 1 tbsp of olive oil. Season with 1 tsp each of s + p. Stir and cook on medium heat for 10 minutes until everything looks soft and cooked. You will know it’s ready when your kitchen starts to smell amazing!
Add the coconut milk, vegetable stock and stale bread cubes to the skillet. Gently toss and top with a sprig of fresh rosemary. Bake for 30 minutes or until the top develops a nice colour and bread is crispy.
Serve while hot alongside a vegan roast or enjoy just the way it is - either way this is a super easy and delicious last minute side dish idea that everyone will love!