Mushroom, Walnut and Chicken Stuffing

This has such a great variety of flavours!  Try it for your next holiday dinner    

1/2 cup unsalted butter, divided
1 leek, white and light green part only, cleaned and thinly sliced
8 oz mushrooms, thinly sliced
4 cloves garlic, finely chopped

500 g ground chicken

1 1/2 tsp salt, divided

1 tbsp dried savoury

1 tbsp plus 2 tsp finely chopped fresh thyme

2 tsp dried rubbed sage

1/2 cup dry white wine

1 baguette, whole grain, cut into 1 inch cubes

1/2 cup toasted walnuts finely chopped

3 eggs

2 cups chicken stock

1 tsp freshly ground pepper

1 1/2 cups coarsely grated medium cheddar

1.  Heat up 1/4 cup butter in large skillet over medium low heat.  Cook leeks and mushrooms until mushrooms have given up their moisture and leeks are tender, about 10 minutes, turn out into a large bowl.

2.  Return skillet to stove, increase heat to medium and melt remaining 1/4 cup butter.  Add garlic and ground chicken to pan, sprinkle with 1 tsp salt, savoury, 1 tbsp thyme and sage.  Break up with a fork and cook until no longer pink, about 4 minutes.  Pour white wine over and reduce until virtually no liquid remains, combine with leek mixture in bowl.  Add bread, walnuts and toss to combine.  

3.  Preheat oven to 350F.

4.  In a separate bowl, whisk together eggs, stock, pepper and remaining 1/2 tsp salt,. pour over bread mixture and combine.  Turn mixture out into a 9 x 13 inch baking dish.  Top with cheese and remaining 2 tsp thyme and bake on lower rack for 30 - 35 minutes or until cheese is golden and stuffing is hot.

Serves 12