Leek And Wild Mushroom Stuffing
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine 1 1/2 cups hot water and dried porcini in small bowl
2
Let stand until mushrooms soften, about 30 minutes
3
Using slotted spoon, transfer mushrooms to work surface; chop finely
4
Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve
5
Melt butter in heavy large pot over medium-high heat
6
Add shiitake and button mushrooms; sauté 10 minutes
7
Add leeks and garlic; sauté 5 minutes
8
Add wine, thyme, and porcini mushrooms
9
Cook until almost all wine evaporates, stirring occasionally, about 5 minutes
10
(Can be made 1 day ahead
11
Cover mushroom mixture and porcini soaking liquid separately and chill
12
Reheat mushroom mixture to lukewarm before continuing
13
) Transfer mixture to very large bowl
14
Mix bread into mushroom mixture
15
Season with salt and pepper; mix in egg
16
Combine 1 1/2 cups hot water and dried porcini in small bowl
17
Let stand until mushrooms soften, about 30 minutes
18
Using slotted spoon, transfer mushrooms to work surface; chop finely
19
Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve
20
Melt butter in heavy large pot over medium-high heat
21
Add shiitake and button mushrooms; sauté 10 minutes
22
Add leeks and garlic; sauté 5 minutes
23
Add wine, thyme, and porcini mushrooms
24
Cook until almost all wine evaporates, stirring occasionally, about 5 minutes
25
(Can be made 1 day ahead
26
Cover mushroom mixture and porcini soaking liquid separately and chill
27
Reheat mushroom mixture to lukewarm before continuing
28
) Transfer mixture to very large bowl
29
Mix bread into mushroom mixture
30
Season with salt and pepper; mix in egg
31
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing
32
Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing)
33
Generously butter baking dish
34
Spoon remaining stuffing into prepared dish
35
Cover dish with buttered foil, buttered side down
36
Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes
37
Uncover stuffing in dish
38
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer
39
Loosely fill main cavity and neck cavity of turkey with stuffing
40
Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing)
41
Generously butter baking dish
42
Spoon remaining stuffing into prepared dish
43
Cover dish with buttered foil, buttered side down
44
Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes
45
Uncover stuffing in dish
46
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer
47
To bake stuffing in dish: Preheat oven to 350°F
48
Generously butter 13x9x2-inch glass baking dish
49
Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups)
50
Transfer stuffing to prepared dish
51
Bake uncovered until heated through, about 40 minutes
52
Preheat oven to 350°F
53
Generously butter 13x9x2-inch glass baking dish
54
Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups)
55
Transfer stuffing to prepared dish
56
Bake uncovered until heated through, about 40 minutes
57
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets
58
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets
59
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets