Mushroom and Leek Stuffing

This delicious but budget-friendly dish costs $ 1.15 per serving. Look for a mixture of herbs for poultry in the "Products" section - one package contains all the necessary herbs. Slice the leeks and put them in a large bowl of washing water.
Preheat the oven to 350 degrees.Place the bread cubes in a single layer on a large baking sheet or jelly roll tin. Bake at 350 ° C for 18 minutes or until golden brown. Allow to cool slightly.Preheat a large nonstick skillet over medium-high heat. Add the olive oil to the skillet; stir to coat. Add the leeks and the next 5 ingredients (via garlic); simmer for 10 minutes or until the leeks start to brown, stirring occasionally. Add the mushrooms; saute for 8 minutes or until the mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large bowl. Add the toasted bread cubes, chicken stock, and other ingredients except cooking spray. Gently mix the mixture until smooth. Spoon the mixture into an 11-inch x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350 ° C for 45 minutes or until the top of the filling is lightly browned.