Savoury Leek and Mushroom Dressing
Serves 6 | with Crispy Sage Topping
'Dressed' to the nines and ready to shine, this holiday side dish is equal parts classic and exciting! Studded with sweet leeks and earthy mushrooms, every single bite is cozy and comforting.
The ingredients and nutritional values listed below are based on 6 servings.
Ingredients: Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Mushrooms • Leek • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Herb mix (sage, thyme) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
3 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Leek, sliced
2 unit(s)
Chicken Broth Concentrate
227 g
Mushrooms
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
14 g
Sage and Thyme
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Pick sage leaves from stems, reserving stems.
- Line a plate with paper towels.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 2-3 min. (TIP: We love to use olive oil for frying sage!)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Reserve sage oil in pan.
- Cut or tear ciabatta into 1/2-inch pieces.
- Add bread pieces to a large bowl. Drizzle reserved sage oil over top. Season with salt and pepper. Toss to coat.
- Cut mushrooms into 1/4-inch thick slices.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms, leeks and reserved sage stems. Season with salt and pepper. Cook, stirring often, until softened, 4-7 min.
- Meanwhile, strip thyme leaves from stems, then finely chop leaves.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat. Add broth concentrate and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until mixture is simmering, 30 sec-1 min.
- Add veggie mixture and thyme to bread in the large bowl. Season with salt and pepper. Stir to coat. Pick out and discard sage stems.
- Transfer dressing to a 8x8-inch baking dish (9x13-inch for 12 ppl).
- Bake until top is golden and dressing is warmed through, 12-20 min.
- Remove from oven.
- Top with crispy sage leaves before serving. (NOTE: If dressing isn't being served immediately, wrap it tightly with foil to keep warm for up to 15 min. Top with sage leaves before serving.)