Wild Mushroom Stuffing

Name: Wild Mushroom Stuffing
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters chopped celery; 177 milliliters chicken broth; 567 grams crimini mushrooms, sliced; 28 grams dried porcini mushrooms; 794 grams egg bread - crust trimmed, and cut into 3/4 inch cubes; 2 eggs, lightly beaten; 237 milliliters chopped fresh parsley; 2 Tbsps chopped fresh sage; 3 Tbsps chopped fresh thyme; 237 milliliters chopped hazelnuts; 3 leeks, coarsely chopped; 16 servings salt and pepper to taste; 237 milliliters chopped shallots; 227 grams shiitake mushrooms, sliced; 6 Tbsps unsalted butter; 473 milliliters hot water

Wild Mushroom Stuffing might be just the side dish you are searching for. One serving contains 198 calories, 10g of protein, and 14g of fat. This recipe serves 16. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have eggs, butter, shallots, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.

Ingredients you will need

Mushrooms

Water

Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer.

Ingredients you will need

Bread Cubes

Equipment you will use

Baking Sheet

Oven

Bake until beginning to brown, about 15 minutes.

Equipment you will use

Oven

Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.

Ingredients you will need

Hazelnuts

Spread

Toast

Equipment you will use

Baking Sheet

Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes.

Ingredients you will need

Shiitake Mushrooms

Shallot

Butter

Leek

Equipment you will use

Dutch Oven

Mix in celery and porcini mushrooms, and cook for 5 minutes.

Ingredients you will need

Mushrooms

Celery

Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs.

Ingredients you will need

Bread Cubes

Parsley

Pepper

Thyme

Egg

Nuts

Sage

Salt

Equipment you will use

Bowl

Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.

Ingredients you will need

Stuffing

Broth

Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan