Wild Mushroom Stuffing

Name: Wild Mushroom Stuffing
Ingredients: 2 cups hot water; 1 ounce dried porcini mushrooms; 1 3/4 pounds egg bread - crust trimmed, and cut into 3/4 inch cubes; 1 cup chopped hazelnuts; 6 tablespoons unsalted butter; 3 leeks, coarsely chopped; 1 cup chopped shallots; 1 1/4 pounds crimini mushrooms, sliced; 1/2 pound shiitake mushrooms, sliced; 2 cups chopped celery; 1 cup chopped fresh parsley; 3 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh sage; salt and pepper to taste; 2 eggs, lightly beaten; 3/4 cup chicken broth

16 ingredients

17 steps

Ingredients

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pounds egg bread - crust trimmed, and cut into 3/4 inch cubes
1 cup chopped hazelnuts
6 tablespoons unsalted butter
3 leeks, coarsely chopped
1 cup chopped shallots
1 1/4 pounds crimini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped fresh parsley
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
salt and pepper to taste
2 eggs, lightly beaten
3/4 cup chicken broth

Directions

1

Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes.
2

Reserve soaking liquid, and chop mushrooms coarsely.
3

Preheat oven to 325 degrees F (165 degrees C).
4

Arrange bread cubes on baking sheets in a single layer.
5

Bake until beginning to brown, about 15 minutes.
6

Spread hazelnuts in a single layer on a baking sheet.
7

Toast for 8 to 10 minutes, or until lightly browned.
8

Melt butter in a Dutch oven over medium heat.
9

Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes.
10

Mix in celery and porcini mushrooms, and cook for 5 minutes.
11

Transfer to a large bowl, and mix with toasted bread cubes and nuts.
12

Season with parsley, thyme, sage, salt, and pepper.
13

Stir in beaten eggs.
14

Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
15

Transfer stuffing to a buttered 10x15 inch baking dish.
16

Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour.
17

Uncover, and bake until top is crisp, about 15 minutes.