Add your favorite mushrooms to our vegetarian stuffing adding a rich and meaty flavor ... but without the meat.

Mixed Mushroom-Leek Skillet Stuffing

Preheat oven to 300 degrees. Spread bread cubes on 2 large rimmed baking pans. Bake 16 to 18 minutes or until dry, stirring halfway through. Remove from oven and cool.

Increase oven temperature to 350 degrees. Heat 1/4 cup butter and oil in a 12-inch ovenproof skillet over medium heat until butter is melted. Add mushrooms; cook 10 to 12 minutes or until tender. Stir in rosemary, thyme, salt, and pepper. Transfer to a large bowl; set aside.

Melt remaining 1/4 cup butter in same skillet. Add leeks. Cook over medium heat for 4 to 6 minutes or until softened, stirring occasionally. Add leeks, bread cubes, and cranberries to mushroom mixture; toss to combine. Whisk together eggs and 1 cup stock; drizzle over bread mixture and toss to combine. Drizzle with enough of the remaining 1-1/2 to 2 cups stock to moisten, tossing lightly to combine. Transfer stuffing to same skillet. Bake, covered, for 30 minutes. Uncover; bake 10 minutes or until heated through (165 degrees).