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Wild Mushroom Stuffing

By: Christine L.  
"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market."

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (7)

Rate/Review | 174 people have saved this

 

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Original Recipe Yield 14 - 16 servings
 

Ingredients

  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 1 3/4 pounds egg bread, crust trimmed
  • 6 tablespoons unsalted butter
  • 4 cups coarsely chopped leeks
  • 1 cup shallots, chopped
  • 1 1/4 pounds crimini mushrooms, sliced
  • 1/2 pound fresh sliced shiitake mushrooms
  • 2 cups chopped celery
  • 1 cup chopped fresh parsley
  • 1 cup chopped toasted hazelnuts
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 eggs
  • 3/4 cup chicken stock
  • salt to taste
  • ground black pepper to taste
  • 1 cup dried porcini mushrooms

Directions

  1. Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
  2. Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
  3. Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
  4. To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
  5. TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 971 | Total Fat: 40.8g | Cholesterol: 203mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2006 by noble cook 
Used morell muchrooms and came out very nice MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2004 by ERIKA S. 
Took forever to prepare. Turned out good, but not great. I had to substitute a lot of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Syd Supporting Member (Click to learn more about Supporting Membership)
Really tasty, but somewhat expensive and time consuming. I have made this recipe a family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by Cheryl 
Very good. My only sadness was it wasn't too good reheated as left-overs. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by PaulaC 
Expensive, time-consuming, and not really worth the effort. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by GOOMER 
This is an awesome flavorful stuffing and goes really well with "Ma Lipo's Apricot-Glazed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2002 by Isabel 
I found this recipie two years ago and this has become a holiday staple at our home. This is... MORE

 
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