Wild Mushroom Stuffing
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
55
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Water (hot)1 cup
Dried Porcini Mushrooms6 tbsps
Unsalted Butter4 cups
Leek (coarsely chopped)1 cup
Shallot (chopped)2 cups
Celery (chopped)1 cup
Parsley (chopped fresh)3 tbsps
Thyme (chopped fresh)2 tbsps
Sage (chopped fresh)2
Eggs3 cup
Chicken StockDirections:
1
Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft
2
About 30 minutes
3
Drain, reserving soaking liquid
4
Squeeze porcini dry and chop coarsely
5
Preheat oven to 325 degrees F (165 degrees C)
6
Divide cubed bread between two baking sheets
7
Bake until beginning to brown
8
About 15 minutes
9
Cool then transfer to a very large bowl
10
Melt the butter in a heavy Dutch oven over medium-high heat
11
Add the leeks, shallots, crimini or button and shiitake mushrooms
12
Saute until golden and tender, about 15 minutes
13
Mix in the celery and porcini mushrooms and saute for another 5 minutes
14
Transfer mixture to the bowl with the bread crumbs
15
Mix in the parsley, hazelnuts, thyme and sage
16
Season with salt and pepper and stir in the beaten eggs
17
To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing
18
Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup
19
Add enough broth mixture to the remaining stuffing to moisten
20
Spoon remaining stuffing into a buttered baking dish
21
Cover with buttered foil
22
Bake stuffing in dish alongside turkey until heated through, about 30 minutes
23
Uncover and bake until top is crisp, about 15 minutes
24
TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F
25
Butter 15x10x2-inch baking dish
26
Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing
27
Transfer stuffing to prepared dish
28
Cover with buttered foil and bake until heated through, about 1 hour
29
Uncover and bake until top is crisp, about 15 minutes