Wild Mushroom Stuffing

Name: Wild Mushroom Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 202 grams chopped celery; 180 milliliters chicken stock; 567 grams crimini mushrooms, sliced; 28 milliliters dried porcini mushrooms; 794 grams egg bread, crust trimmed; 2 eggs; 60 grams chopped fresh parsley; 2 Tbsps chopped fresh sage; 227 grams fresh sliced shiitake mushrooms; 3 Tbsps chopped fresh thyme; 16 servings ground black pepper to taste; 120 grams chopped toasted hazelnuts; 356 grams coarsely chopped leeks; 16 servings salt to taste; 237 grams shallots, chopped; 6 Tbsps unsalted butter; 473 milliliters hot water

The recipe Wild Mushroom Stuffing can be made in about 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 287 calories, 9g of protein, and 13g of fat per serving. For $2.32 per serving, you get a side dish that serves 16. Head to the store and pick up shallots, sage, parsley, and a few other things to make it today. It will be a hit at your Thanksgiving event. If you like this recipe, take a look at these similar recipes: Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears, Chicken and Wild Mushroom Stuffed Shells, and Farmer's Market Wild Mushroom Risotto.

Instructions

Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes.

Ingredients you will need

Mushrooms

Water

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.

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Bread

Equipment you will use

Baking Sheet

Oven

Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.

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Oven

Bowl

Melt the butter in a heavy Dutch oven over medium-high heat.

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Butter

Equipment you will use

Dutch Oven

Add the leeks, shallots, crimini or button and shiitake mushrooms.

Ingredients you will need

Shiitake Mushrooms

Shallot

Leek

Saute until golden and tender, about 15 minutes.

Mix in the celery and porcini mushrooms and saute for another 5 minutes.

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Mushrooms

Celery

Transfer mixture to the bowl with the bread crumbs.

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Breadcrumbs

Equipment you will use

Bowl

Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.

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Salt And Pepper

Hazelnuts

Parsley

Thyme

Egg

Sage

Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Oven

Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup.

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Broth

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Measuring Cup

Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil.

Ingredients you will need

Stuffing

Broth

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Baking Pan

Aluminum Foil

Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Oven

TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish.

Ingredients you will need

Stuffing

Butter

Equipment you will use

Baking Pan

Oven

Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing.

Ingredients you will need

Stuffing

Broth

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.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Aluminum Foil