Wild Mushroom Stuffing
Serving Size: 12-14
Ingredients
2 cups hot water
1 ounce dried mushrooms (can use shiitake, crimini, or porcini)
1 1/2 pound loaf bread, cut into 3/4 inch cubes
6 tablespoons butter
4 cups chopped leeks (white and pale green parts)
1 cup chopped onion
1 pound domestic button mushrooms
1/2 cup fresh shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped fresh parsley
1 cup chopped toasted hazelnuts or pecans
1 tablespoon dried thyme
2 teaspoons dried sage
2 large eggs, beaten
2 cups chicken broth
Instructions
Combine hot water and dried mushrooms in medium bowl. Steep for 30 minutes, drain and reserve liquid. Chop dried mushrooms. Preheat oven to 325°F. Divide bread cubes between 2 baking sheets and toast about 15 minutes. Cool. Melt butter in dutch oven over medium-high heat. Add leeks and onions and sauté until golden and tender, about 10-15 minutes. Mix in celery, dried and fresh mushrooms and sauté another 5 minutes. Transfer mixture to a large mixing bowl. Add cooled bread crumbs. Mix in toasted nuts, thyme and sage. Season to taste with salt and pepper. Mix in eggs, reserved mushroom soaking broth and chicken broth. Stuff stuffing into cavity of turkey and bake. Can also bake stuffing in a buttered 13 x 9 baking dish. Place in dish and pour 2 additional cups chicken stock over mixture before covering and baking. Bake for 1 hour covered, uncover and bake an additional 15 minutes.