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LOCATION: Recipes >> Poultry >> Stuffing 85

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Wild Mushroom Stuffing
Serves: 15

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pounds egg bread, crust trimmed
6 tablespoons unsalted butter
3 leeks, chopped
1 cup shallots, chopped
1 1/4 pounds crimini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped parsley
1 cup dry roasted hazelnuts, chopped
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

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. 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.

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.

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.

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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