Lets get wild! Mushroom and leek stuffing

Ingredients

• 1/3 cup extra virgin olive oil
• 2 sweet onions (Vidalia)
• 2 cloves of garlic, minced
• 4 celery stalks, chopped thinly
• 3 leeks (use white part only), chopped
• 1 pound wild mushrooms, cleaned and chopped
• 10 cups fresh potato and chive sourdough bread (ask your grocer to cut stuffing-style)
• 3 cups low-sodium chicken stock (preferably organic)
• 1/2 cup Italian parsley, chopped
• 1/4 cup fresh sage, chopped
• 1 tablespoon rosemary, chopped finely
• 2 tablespoons fresh thyme leaves
• Kosher salt & freshly ground pepper
• 5 tablespoons of cooked turkey pan juices

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