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Wild Mushroom Stuffing

SUBMITTED 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."
SERVINGS & SCALING
Original recipe yield: 14 - 16 servings
    
About  scaling  and  conversions

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.
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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

1 user found this review helpful
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 ingredients though because I couldn't find them, so this is probably why it wasn't as good.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Syd
Really tasty, but somewhat expensive and time consuming. I have made this recipe a family tradition for the holidays. Homemade challah bread is the way to go; you will get more crumbs and it will be easier to cut the crust off with little waste if you do not braid the bread. If your kids like mushrooms, they will like this dressing.

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 981

  • Total Fat: 41.1g
  • Cholesterol: 203mg
  • Sodium: 1092mg
  • Total Carbs: 117.1g
  •     Dietary Fiber: 15.8g
  • Protein: 37.8g

VIEW DETAILED NUTRITION

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