Wild Mushroom Stuffing Recipe

How to Make Wild Mushroom Stuffing

1. Combine 2 cups hot water with 1 ounce dried porcini mushrooms; let stand for 30 minutes until softened.
2. Drain porcini mushrooms, reserving the soaking liquid. Squeeze dry and coarsely chop the mushrooms.
3. Preheat oven to 325°F (160°C).
4. Cube 1 loaf (about 16 oz) of day-old bread; divide between two baking sheets.
5. Bake until lightly browned, about 15 minutes. Cool completely, then transfer to a large bowl.
6. Melt 1/2 cup (1 stick) unsalted butter in a large Dutch oven over medium-high heat.
7. Add 2 cups chopped leeks, 1 cup chopped shallots, 8 ounces sliced crimini (or button) mushrooms, and 4 ounces sliced shiitake mushrooms.
8. Sauté until golden and tender, about 15 minutes.
9. Stir in 2 cups chopped celery and the chopped porcini mushrooms; sauté for 5 more minutes.
10. Transfer the mushroom mixture to the bowl with the bread cubes.
11. Add 1/4 cup chopped fresh parsley, 1/2 cup chopped hazelnuts, 1 tablespoon fresh thyme leaves, and 1 tablespoon fresh sage leaves.
12. Season generously with salt and pepper. Stir in 2 large eggs, lightly beaten.
13. **To bake stuffing in a turkey:** Fill the turkey cavity with stuffing. Combine 1 cup chicken broth and 1/2 cup reserved porcini soaking liquid; pour over stuffing to moisten.
14. **To bake stuffing separately:** Butter a 15x10x2-inch baking dish. Combine 3/4 cup reserved porcini soaking liquid and 3/4 cup chicken broth; add to the stuffing and mix well. Transfer stuffing to the prepared dish.
15. Cover the baking dish with buttered foil.
16. Bake until heated through: about 30 minutes for stuffing in turkey, about 1 hour for stuffing in a separate dish.
17. Uncover and bake until the top is golden brown and crisp, about 15 minutes.