Vegan Stuffing with Mushrooms and Leeks

Ingredients

• 1 pound sourdough bread, cut into ¾-inch cubes (8 cups)
• 7 tablespoons extra-virgin olive oil, plus more for brushing
• 1 ¼ pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
• Kosher salt and freshly ground pepper
• 2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
• 1 rib celery, thinly sliced (½ cup)
• 2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
• 2 cloves garlic, minced (2 teaspoons)
• ¼ teaspoon red-pepper flakes
• 2 cups low-sodium vegetable broth
• ½ cup chopped flat-leaf parsley, plus more for serving

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