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Focaccia Stuffing with Leeks and Wild Mushrooms

November 11, 2014 By Jessica

Here is my adapted recipe of the lovely focaccia mushroom leek stuffing from the Williams Sonoma Thanksgiving Catalog, on page 20. That I was tempted to nibble on, but decided to freeze it instead for our Thanksgiving meal.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

I prepared two stuffing recipes. One for the carnivores with chorizo, and cornbread, and this one for the vegetarians with focaccia, mushrooms, and swiss chard for all the different dietary lifestyles in the family.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

I also have a vegan stuffing recipe for our friends (see here).

If I filled it with additives and preservatives it could sit in the refrigerator for nearly three weeks, but I didn’t so in the freezer until the night before Thanksgiving. Sorry processed food companies for calling you out, but homemade is SO much tastier and good for you. Then everything goes into the refrigerator for defrosting.

The concept of freezing dishes may be new to some, but I am telling you my friends, it usually tastes just as delicious, for recipes like these, as prepared the same day recipes, when wrapped, sealed and stored properly for freezing in freezer bags or containers.

I understand how holiday cooking can be intimidating when prepared all at the last minute. I cannot say it enough how preparing foods ahead makes the holidays enjoyable. Cooking doesn’t have to be hectic and crazy. We want to enjoy the holidays not feel like it’s pressure!

From the nibbles I had here and there (can never resist) what stood out the most were all the different wild mushroom flavors, focaccia, then the sweet onion, and leek. A twist on traditional meat stuffing, this vegetarian stuffing is packed with robust flavor.

Less than three weeks away to dig into more than a nibble. The restraint. Brutal.

An easy, and delicious stuffing recipe to add to your Thanksgiving menu … enjoy!

 

Serves 10

Ingredients:

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)

 

Preparation:

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 and thyme. Add swiss chard. Stir to combine for 2-3 minutes, until chard has softened.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

Note: It may seem like a lot of mushroom but it will reduce down quite a bit.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

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.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

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.

focaccia mushroom leek stuffing vegetarian gluten free soy free thanksgiving stuffing

 

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Filed Under: entertaining, holiday, side dishes Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free

« Overnight Apple Raisin French Toast
Cornbread Stuffing with Chorizo and Pepitas »

Comments

  1. Jennifer says

    November 12, 2014 at 12:25 am

    I may just make BOTH of these together come Turkey day :)
    Reply
  2. Rachel says

    November 12, 2014 at 8:42 am

    My neighbor and I were just talking about making a stuffing with mushrooms and my daughter sent your post to me! This looks absolutely delicious, I found this bread on Amazon and look forward to trying the recipe along with my stuffing recipe with apples, cornbread and sausage. Two this year!
    Reply
  3. tiffany says

    November 13, 2014 at 1:23 pm

    aha! Another hit recipe by Jessica :)
    Reply
  4. larry says

    November 13, 2014 at 1:24 pm

    Hi Jessica, do you think it's fine to add extra garlic? And should I change the ratios at all if I want more garlic? Thank you
    Reply
    • Jessica says

      November 13, 2014 at 7:13 pm

      Extra garlic would not alter the recipe at all, go for the garlic Larry, bet it will be delicious!
      Reply
  5. britt says

    November 13, 2014 at 1:25 pm

    I like what you did with these two stuffing recipes, side by side!!
    Reply
    • Jessica says

      November 13, 2014 at 7:12 pm

      Thank you :)
      Reply
  6. Vicky says

    November 14, 2014 at 10:13 am

    I love this bread! We eat it all the time. I would have never thought to put it into stuffing. Great idea!
    Reply
  7. Chris says

    November 15, 2014 at 10:03 am

    I like your bread to filling ratio. Most stuffings are all breading. This is going on my holiday table!!
    Reply
    • Jessica says

      November 15, 2014 at 2:57 pm

      We need balance in our lives ... especially in stuffing :)
      Reply
  8. Hannah says

    November 15, 2014 at 7:12 pm

    I didn't know there was a focaccia gluten and dairy free! Just ordered it online for this. Can't wait to try this. We love mushrooms and I miss having focaccia since my celiac diagnosis 2 years ago. It's a nice change for stuffing recipes.
    Reply
  9. Bill says

    November 16, 2014 at 3:30 pm

    Nice stuffing recipe, I just may be making this one instead.
    Reply
  10. Lisa says

    November 20, 2014 at 1:29 pm

    This looks delicious! I love this bread and think it's brilliant to adapt the recipe in WS Catalog using this focaccia. Thanks for the recipe. Cant wait to try this.
    Reply
  11. Molly says

    November 21, 2014 at 10:56 am

    I just saw your stuffing in my Canyon Bakehouse email and this looks beautiful!
    Reply
  12. Pat says

    November 21, 2014 at 10:59 am

    I usually add white mushrooms to my stuffing with sandwich bread cubed, but after seeing this in my Canyon Bakehouse email I think I'm going to kick it up with your recipe. Focaccia with wild mushrooms sounds so gourmet and delicious. I can't wait to feast on this!
    Reply
  13. Trina says

    November 21, 2014 at 11:01 am

    Focaccia with wild mushrooms sounds so yum yum gimme some. Can I find the focaccia at whole foods or target? Thanks
    Reply
    • Jessica says

      November 21, 2014 at 8:14 pm

      I buy my Canyon Bakehouse Focaccia at Whole Foods or Sprouts Market (west coast). You can also go on their website for a store locator :)
      Reply
  14. Connie says

    November 21, 2014 at 4:26 pm

    What a nice combination of flavors. Yummy. And thanks for the coupon link on the focaccia!
    Reply
  15. Dina says

    November 25, 2014 at 10:01 am

    This looks amazing and so much like the one in the catalog! Such a great idea to use the focaccia for this. I always buy it and serve it as is. Didn't think about stuffing. I will be making this and your the vegan stuffing I found from an older post. Excited to try your recipes, they look very gourmet.
    Reply
  16. Mindy says

    November 25, 2014 at 4:28 pm

    Wild mushrooms and focaccia-perfection!!
    Reply
  17. Cristina says

    December 12, 2014 at 9:15 am

    Can you prepare this the day before and bake on the next day?
    Reply
    • Jessica says

      December 12, 2014 at 10:05 am

      You can, just leave the focaccia out and add it to the mixture before baking to keep it's texture. Enjoy!
      Reply
      • Cristina says

        December 13, 2014 at 2:11 pm

        Thanks! Two more questions-do you toast the bread first? Also I see the ingredients call for thyme-but I don't see where in the preparation you add that in-am I missing something?
        Reply
        • Jessica says

          December 13, 2014 at 2:44 pm

          Your welcome Cristina! I did not toast the bread first to give it more of a cornbread like texture. If you like a crouton texture, then yes toast the bread. Oops, I see I left the thyme out of the preparation! Thank you for pointing that out :) Add it in with the garlic. I went ahead and corrected that.
          Reply
  18. Tina says

    November 25, 2015 at 9:51 pm

    I finally got the foccacia bread you used after special ordering at my market and it's very good. I made the stuffing today but without the bread (adding it tomorrow). I'm very happy with the results, it is delicious!
    Reply
    • Jessica says

      November 26, 2015 at 9:17 am

      Yay, happy to hear Tina! We love it too. Happy Thanksgiving!
      Reply

Trackbacks

  1. Gluten Free Cornbread Stuffing w Chorizo and Pepitas says:
    November 11, 2014 at 5:34 pm
    […] case you missed it, the other stuffing recipe I made is Focaccia Stuffing with Leeks and Wild Mushrooms (see here for recipe), a vegetarian version made with eggs. I didn’t add too much jalepeno, add more if you like it […]
    Reply
  2. Herbed Roasted Turkey – From Jessica's Kitchen says:
    November 16, 2015 at 11:39 pm
    […] some stuffing recipes from last year try cornbread stuffing with chorizo, or a lighter, meat-free mushroom leek stuffing. Also some sides like sweet potato casserole, brussels […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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