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Wild Mushroom Stuffing

SUBMITTED BY: Christine

"The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately."

RECIPE RATING:

Read Reviews (18)

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PREP TIME	1 Hr
COOK TIME	1 Hr 50 Min
READY IN	2 Hrs 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pounds egg bread - crust trimmed, and cut into 3/4 inch cubes
1 cup chopped hazelnuts
6 tablespoons unsalted butter
3 leeks, coarsely chopped
1 cup chopped shallots
1 1/4 pounds crimini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped fresh parsley
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
salt and pepper to taste
2 eggs, lightly beaten
3/4 cup chicken broth

DIRECTIONS

Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

FOOTNOTES

Tip
If cooking in the bird, add a little less broth to the mixture, about 1/2 cup. The juices of the bird will keep the stuffing moist.

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REVIEWS

Reviewed on oct. 27, 2003 by CHEFDALI

Used rosemary bread from our machine and button mushrooms, subbed waterchestnuts for celery... MORE

Reviewed on nov. 10, 2003 by LORI LEACH

This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms, and... MORE

Reviewed on oct. 9, 2003 by MGLAZAR

Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing... MORE

Reviewed on oct. 9, 2003 by enika

This is an excellent recipe. I love mushrooms so having a variety of mushrooms in one dish was... MORE

Reviewed on jan. 13, 2006 by THE5BEERS

Very good! We followed recipe exact - make sure you like mushrooms! MORE

Reviewed on nov. 14, 2005 by RACHEL1070

I gave this a two because of the amount of time and effort this takes to make. It is also... MORE

Reviewed on dec. 10, 2004 by Kasey

It all got eaten! MORE

Reviewed on dec. 2, 2004 by MEADOWSTAR

This was by far the best stuffing I have ever made or eaten! I recommend it wholeheartedly. ... MORE

Reviewed on oct. 27, 2003 by LOTUS_EATER

Based on looks alone I give this recipe 5 stars. My husband said it looked so professional, he... MORE

Reviewed on mar. 24, 2006 by SwondPooping

The only mistake I made with this one was not knowing how much one of my 2 guests hated... MORE

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