Wild Mushroom Leek Stuffing

Ingredients

• 16 tablespoons (2 sticks) butter
• 20 to 24 oz. fresh small portabella and wild mushrooms
• 3 celery sticks, finely chopped
• 1 onion, finely chopped
• 2 large leeks, white and light green parts thinly sliced
• 2½ teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ cup flat leaf parsley, finely chopped
• 3 tablespoons sage, finely chopped
• 3 tablespoons oregano, finely chopped
• 3 tablespoons thyme, finely chopped
• 9 to 10 cups Pamela’s Amazing Bread, cut in 1/2-inch to 3/4-inch cubes, dried for a couple of days or in low oven until dry and crisp (add 1 bunch green onions, chopped to the dough with the liquid ingredients when making the bread)
• 2 eggs, beaten
• 3 to 4 cups veggie stock

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