Mushroom Leek Stuffing

Ingredients

• 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 ounces pancetta, small-diced
• 4 cups sliced leeks, white and light green parts (4 leeks)
• 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 cup medium or dry sherry
• Kosher salt and freshly ground black pepper
• 1/3 cup minced fresh flat-leaf parsley
• 4 extra-large eggs
• 1 1/2 cups heavy cream
• 1 cup chicken stock, preferably homemade
• 1 1/2 cups grated Gruyère cheese (6 ounces), divided

Instructions

1. Preheat oven to 350°F. Spread bread cubes on sheet pan; bake 15-20 minutes until lightly browned. Set aside.
2. Heat oil and butter in large sauté pan over medium heat. Add pancetta; cook 5 minutes until starting to brown.
3. Stir in leeks; cook 8-10 minutes until tender.
4. Add mushrooms, tarragon, sherry, 1 tablespoon salt, and 1 1/2 teaspoons pepper; cook 10-12 minutes until most liquid evaporates, stirring occasionally.
5. Off heat, stir in parsley.
6. Whisk eggs, cream, chicken stock, and 1 cup Gruyère in large bowl.
7. Add bread cubes and mushroom mixture; stir well to combine. Let sit 30 minutes at room temperature.
8. Stir well; pour into 2 1/2-3 quart gratin dish (13 x 9 x 2 inches).
9. Sprinkle with remaining 1/2 cup Gruyère.
10. Bake 45-50 minutes until top is browned and custard is set. Serve hot.

Notes

Based on Ina Garten’s Mushroom Leek Bread Pudding. It is called “stuffing” here to avoid guest confusion. A Thanksgiving tradition since it was discovered at a grocery store.