Focaccia Stuffing with Leeks & Wild Mushrooms
- 4 tablespoons olive oil
- 2 large leeks, thinly sliced
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 teaspoons kosher salt
- 1 teaspoon crushed black pepper, to taste
- 1 1/2 lb wild mushrooms (I used shiitake, trumpet, crimini, alba clamshell, forest nameko, and brown clamshell), stemmed and sliced – or any wild mushroom you have available
- 1 tablespoon fresh garlic, minced
- 1/2 bunch (about 4 leaves with stem) rainbow swiss chard, or any variety, trimmed, chopped
- 1 package Rosemary & Thyme Focaccia Bread by Canyon Bakehouse, diced into 1 inch cubes
- 2 teaspoons fresh thyme, stems removed
- 3 cups vegetable stock (check labeling that it is GF/DF)
- Preheat an oven to 375°F. Grease a 9-by-13-inch oven safe baking dish with olive oil, or non dairy soy free spread.
- In a large sauté pan set over medium high heat, add olive oil. Add leek, onion, celery, salt and pepper. Stir to combine well. When onions are soft, translucent, and just beginning to brown on the edges, about 5 minutes, add mushrooms and sauté until browned, another 5 minutes. Add garlic. Add swiss chard. Stir to combine for 2-3 minutes, until chard has softened. Note: It may seem like a lot of mushroom but it will reduce down quite a bit.
- Turn off heat, then add cubed focaccia bread to the mixture, toss gently until well combined. Transfer to the greased baking dish. Slowly, and evenly throughout, add vegetable stock to the stuffing mixture. Note: Don’t push the cubed bread down in the baking dish or toss the mixture too long as this could make the bread mushy, or break apart.
- Bake the stuffing for 25-35 minutes. That’s the chorizo cornbread one on the right.
- Let rest for 10 minutes before serving. Note: If freezing, completely cool (about an hour) before completely wrapping (3 times) in plastic wrap, not just the top of the dish. Then put it into a jumbo 2 gallon freezer bag. If you cannot find those, wrap another 2 layers of plastic wrap.