Leek and Wild Mushroom Stuffing

Name: Leek and Wild Mushroom Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters (2 sticks) butter; 454 grams button mushrooms, sliced; 14 grams dried porcini mushrooms; 473 milliliters dry white wine; 1 large egg, beaten to blend; 255 grams 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices; 454 grams fresh shiitake mushrooms, stems removed, caps sliced; 1 Tbsp chopped fresh thyme; 6 garlic cloves, chopped; 355 milliliters chopped leeks (white and pale green parts only); 355 milliliters hot water

Leek and Wild Mushroom Stuffing might be just the side dish you are searching for. One serving contains 269 calories, 6g of protein, and 16g of fat. This recipe serves 12. Not It is perfect for Thanksgiving. A mixture of egg, button mushrooms, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine 1 1/2 cups hot water and dried porcini in small bowl.

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Water

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Bowl

Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely.

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Mushrooms

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Slotted Spoon

Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.

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Mushrooms

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Bowl

Melt butter in heavy large pot over medium-high heat.

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Butter

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Pot

Add shiitake and button mushrooms; sauté 10 minutes.

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White Button Mushrooms

Add leeks and garlic; sauté 5 minutes.

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Garlic

Leek

Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.)

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Mushrooms

Thyme

Wine

Transfer mixture to very large bowl.

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Bowl

Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.

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Salt And Pepper

Mushrooms

Bread

Egg

Loosely fill main cavity and neck cavity of turkey with stuffing.

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Stuffing

Whole Turkey

Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down.

Ingredients you will need

Mushrooms

Stuffing

Butter

Equipment you will use

Baking Pan