Yield: Serves 10 to 12 (serving size: 3/4 cup)
2 tablespoons olive oil
1 pound cremini mushrooms, quartered
2 leeks, halved lengthwise and sliced (light green and white parts only)
2 garlic cloves, minced
1 cup chopped celery
1 pound day-old sourdough bread cubes
1 1/2 to 2 cups reduced-sodium mushroom broth
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup chopped flat-leaf parsley
Preheat oven to 350°. Heat oil in a large frying pan over high heat. Cook mushrooms, leeks, garlic, and celery until softened and starting to brown, about 5 minutes. Put mixture into a large bowl; add bread.
Mix broth, eggs, salt, pepper, and parsley in a small bowl and pour over bread. Toss until bread is soaked, then turn into a greased 9- by 13-in. baking dish.
Bake stuffing until it feels firm to the touch and is starting to brown on top, about 45 minutes.