Sourdough Stuffing with Mushrooms and Leeks

This must-make robust stuffing features earthy mushrooms, buttery leeks and a generous quantity of fresh herbs. Be sure to use sourdough bread; its distinctively chewy texture and tangy flavor make it the perfect choice.

cups cubed (1/2 inch) sourdough bread (8 oz.)

2/3 cup chopped hazelnuts or walnuts 4 teaspoons canola oil, divided 12 oz. crimini mushrooms, sliced (6 cups)

tablespoons butter 3 cups packed sliced leeks, white and light green parts only (3 to 4 medium leeks)

1/2 cup diced celery 3 garlic cloves, minced 1 3/4 cups lower-sodium chicken broth 2 eggs, beaten 1/2 cup chopped fresh parsley 2 tablespoons chopped fresh sage 1 teaspoon salt 1/4 teaspoon pepper 1. Heat oven to 275˚F. Spread bread on large rimmed baking sheet. Spread nuts in small baking pan. Bake bread 30 to 40 minutes or until crisp, stirring occasionally. Bake nuts 10 to 15 minutes or until fragrant. (Bread and nuts can be made 2 days ahead. Cover and store at room temperature.)

Meanwhile, heat 2 teaspoons of the oil in large skillet over medium-high heat until hot. Cook half of the mushrooms 3 to 5 minutes or until tender, stirring occasionally. Remove mushrooms. Repeat with remaining oil and mushrooms.

Melt butter in same skillet over medium-high heat. Cook leeks, celery and garlic 4 to 6 minutes or until tender, stirring frequently. (Mushrooms and leeks can be prepared 2 days ahead. Cover and refrigerate.)

Increase oven temperature to 400˚F. Spray 13x9-inch glass or ceramic baking dish with cooking spray.

Just before baking, combine bread, nuts, mushrooms, leek mixture and all remaining ingredients in large bowl; toss to mix well. Spoon into baking dish; cover with foil sprayed with cooking spray. (Stuffing can be made to this point 8 hours ahead. Refrigerate.)

Bake, covered, 30 minutes. Uncover; bake an additional 15 to 20 minutes or until hot and top is lightly browned and crisp.

(1-cup) servings PER SERVING: 250 calories, 13 g total fat (3 g saturated fat), 9 g protein, 25.5 g carbohydrate, 60 mg cholesterol, 655 mg sodium, 3 g fiber