Recipe for "Spring” Stuffing with Leeks & Mushrooms

There's no messing with Thanksgiving's favorite stuffing, no-sir-ee. I only-only-only make the same turkey dressing that my mom and her mom made. But other times of the year? I'm happy to experiment with other recipes. Here, the stuffing is lightened for spring, it's packed with celery, leeks and mushrooms. It's easy enough for a weeknight, perfectly delicious for a holiday meal.

Spring Stuffing with Leeks & Mushrooms, lighter for spring, perfect with roast chicken ~ Weight Watchers PointsPlus 3 ~

Many families happily stuff with tradition at Thanksgiving.

I love to try new dishes. But on the fourth Thursday in November, there’s no debate or deliberation: no recipe but my mother’s will do. And Mom’s recipe came from her mother! (Update: See Nana and Mom's recipe for Sausage Stuffing.)

Is their recipe so special? Not really. It starts with pork sausage so is quite rich. It has the requisite onion, celery, sage and thyme.

No peppers, fruit or cornbread: none of the must-have ingredients in other families’ traditions.

But it’s April not November. The leaves are turning green not falling down. So let’s experiment now, without risk of dashing long-held tradition.

For an easy weekend supper, serve SPRING STUFFING with a roasted chicken. Since chicken roasts at a high temperature for an hour, add the stuffing’s baking dish to the oven for only the last 30 minutes or so. Even then, watch carefully to avoid burning.

Or here’s another idea. Look for a whole turkey breast, then mound the stuffing beneath the meat before roasting. The turkey juice will drip into the stuffing – delicious.

ALANNA's TIPS Any stuffing will turn into a gelatinous mess when over-cooked so use your heating time judiciously. For this stuffing, I am partial to a heavier bread, especially the Healthnut bread from Arnold/Brownberry. Just be sure to add the bread all at once, not a few pieces at a time, so each piece gets the chance to soak up the eggy liquid. Serve the stuffing with Slow Cooker Turkey Breast or Fast Roast Chicken.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 25 minutes
Time to table: 40 minutes
Makes 5 cups
  • 5 slices heavy whole-grain bread, cubed
  • 2 tablespoons butter
  • 2 leeks, cleaned, white and light-green parts only cut into half moons (see how to clean leeks)
  • 3 ribs celery, diced (about 1-1/2 cups)
  • 16 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup chopped fresh parsley
  • 2 large eggs
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Arrange bread cubes in single layer on baking sheet. Place in 350F/175C oven without preheating. Dry cubes for 20 minutes or until slightly toasted.

Meanwhile, heat Dutch oven on medium high, cook butter until foamy. Add leeks, celery and mushrooms as they’re prepped, stirring well. Stirring often, sauté until soft and golden. Add garlic, cook 2 – 3 minutes. Stir in sage, thyme and parsley and cook about 1 minute.

Separately, whisk eggs, broth and salt and pepper. Fold bread cubes into egg mixture. Then fold egg/bread mixture into vegetables, stirring just until combined. Reduce heat to medium, cook 4 – 5 minutes until egg cooks and liquid nearly absorbed.

Serve immediately.

Alternatively, transfer to greased baking dish, refrigerate and reheat at 350F 30 – 45 minutes until heated through.

NUTRITION INFORMATION Per 1/2-cup serving: 108 Calories; 5g Tot Fat; 13g Carb; 2g Fiber; 437mg Sodium; 55mg Cholesterol; 5g Protein. WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 3 This recipe has been "Alanna-sized" reductions in fat, carbs and portion size and increases in low-to-no-calorie flavorings and nutrient- and fiber-rich vegetables.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna