LOCATION: Recipes >> Poultry >> Stuffing 31
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Stuffing 31
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Wild Rice & Porcini Stuffing
1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons unsalted butter
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup minced shallots
1 tablespoon minced garlic
2 cups cooked wild rice
1/4 cup chopped fresh or frozen cranberries (optional)
1/4 cup minced fresh parsley
1/2 teaspoon dried thyme, or 1 1/2 teaspoons minced fresh
1/2 teaspoon dried sage
Salt and ground black pepper to taste
Use the strained mushroom soaking liquid as part of the liquid to
cook the rice. A wild rice blend can be substituted for the wild
rice. Combine mushrooms and water in a small bowl and let soak
for 20 minutes:
Remove the mushrooms from the soaking liquid, coarsely chop, and
place in a large bowl. Meanwhile, heat butter in a medium skillet
over medium-high heat until the foam subsides.
Add onions, celery, shallots and garlic and cook, stirring, until
softened, about 5 minutes:
Stir into the mushrooms along with rice, cranberries, parsley,
thyme and sage.
Season with salt and ground black pepper.
Use as a stuffing or turn into a large, shallow buttered baking
dish, cover, and bake in a 350F oven until the flavors are blended
and the stuffing is hot, about 20 minutes.
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