Poultry: Stuffing 62 by Recipe Cottage

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	Stuffing 62

		Wild Mushroom Stuffing 12 servings 4.5 ounces dried shiitake or porcini mushrooms 3 cups boiling water 1.5 1-pound loaves white sandwich bread, cut into 1/2 inch cubes 1 cup plus 2 tablespoons (2.25 sticks) butter 3 large red onions, chopped 3/4 pound fresh button mushrooms, sliced 3 cups chopped celery (about 8 stalks) 1 cup chopped fresh parsley 3 tablespoons minced fresh rosemary or 2 teaspoons dried, crumbled 3 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled salt and pepper Place shiitake mushrooms in bowl. Add 3 cups boiling water. Let soak until softened, about 30 minutes. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess liquid. Cut out stems. Slice mushrooms. Preheat oven to 250 degrees F. Spread bread on cookie sheet. Bake until dry but not hard, stirring occasionally, about 40 minutes. Place in large bowl. Generously butter 4-quart baking dish. Melt butter in heavy large skillet over medium heat. Add onions and cook until tender, about 8 minutes. Add shiitake mushrooms and celery and saute 1.5 minutes. Add mushroom mixture to bread. Mix in herbs. Season generously with salt and pepper. Mix in 3/4 cup mushroom soaking liquid. Transfer mixture to prepared baking dish. Cover with foil. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.) Preheat oven to 350 degrees F. Bake stuffing until heated through, about 1 hour.