Calories: 165 Fat: 4g Carbs: 26g Protein: 7g
Preparation time: 15 minutes Cook time: 2 hours
Serves: 10
Ingredients:
6 cups (1/2-inch-diced) crustless bread cubes
2 tablespoons olive oil
1 tablespoon butter
2 ounces pancetta, diced
4 cups leeks, cleaned very well and sliced (about 4
leeks)
1 1/2 pounds cremini mushrooms, stemmed and
sliced
1 tablespoon fresh tarragon leaves
1/4 cup medium sherry (dry is okay)
Salt and pepper to taste
1/3 cup chopped parsley
4 large eggs
1 1/2 cups heavy cream (not whipping cream)
1 cup vegetable or chicken stock
1 1/2 cups Gruyere cheese, grated (about 6 ounces),
divided
Instructions:
1. Preheat the oven to 350 degrees. Toast the bread
cubes for 20 minutes or until browned. Set aside to
cool.
2. Heat the oil and butter in a skillet over medium; add
the pancetta and cook for 5 minutes. Stir in the leeks;
cook another 10 minutes or until tender.
3. Add the mushrooms, sherry, tarragon, salt and
pepper; cook for 10 minutes or until most all of the
liquid has evaporated. Remove the pan from the heat
and stir in the parsley.
4. In a bowl, whisk the eggs, stock, cream and one cup
of the cheese together. Add the breadcrumbs and the
mushroom mixture, stirring well. Set aside for 30
minutes so that the bread can absorb the liquid in the
mixture.
5. Stir the mixture well; pour into a 9x13-inch baking
dish; sprinkle with the remaining cheese and bake for
50 minutes or until the top is browned and the stuffing
is set. Serve hot.
