Wild Mushroom Stuffing

Name: Wild Mushroom Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 2 liters (1-inch cubes) whole-wheat bread (from 14-ounce loaf); 2 slices celery ribs, cut crosswise into 1/2-inch-thick slices; 28 grams dried porcini mushrooms; 118 milliliters dry sherry; 3 larges eggs, lightly beaten; 118 milliliters finely chopped flat-leaf parsley; 3 Tbsps finely chopped fresh sage; 118 milliliters hazelnuts; 710 milliliters low-sodium chicken broth; 907 grams mixed wild mushrooms, sliced 1/4-inch thick; 3 Tbsps olive oil; 1 teaspoons pepper; 1 teaspoon salt, divided; 227 grams medium shallots , thinly sliced; 3 Tbsps unsalted butter; 355 milliliters boiling water

Wild Mushroom Stuffing might be just the side dish you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 14. Watching your figure? This vegetarian recipe has 200 calories, 7g of protein, and 10g of fat per serving. Head to the store and pick up salt, medium-dry sherry, eggs, and a few other things to make it today. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400 with racks in upper and lower thirds. Spray 3-quart baking dish with cooking spray.

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Cooking Spray

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Baking Pan

Oven

Put dried porcinis in a heatproof bowl and pour boiling water over them.

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Water

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Bowl

Let steep 30 minutes.

Pour mushrooms with liquid through a paper towel-lined sieve into a bowl, pressing to extract liquid. Reserve 1 cup mushroom water.

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Mushrooms

Extract

Water

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Paper Towels

Sieve

Bowl

Transfer porcinis to a cutting board and chop.

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Cutting Board

Arrange bread in one layer in 2 large, shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry (10-15 minutes). Cool; transfer to large bowl.

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Bread

Toast

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Baking Pan

Bowl

Toast hazelnuts on a baking pan in oven until fragrant (6-8 minutes).

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Hazelnuts

Toast

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Baking Pan

Oven

Transfer to a kitchen towel and rub off loose skins.

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Dry Seasoning Rub

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Kitchen Towels

Let cool and coarsely chop.

Meanwhile, cook shallots in butter and oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden (about 6 minutes).

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Shallot

Butter

Cooking Oil

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Frying Pan

Add porcinis and wild mushrooms, celery, sage, and 1/2 teaspoon salt, and cook, stirring occasionally, until liquid from mushrooms has evaporated (20-30 minutes).

Ingredients you will need

Mushrooms

Celery