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Wild Mushroom Stuffing
"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to.Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market." - Recipe from Christine L.on
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Malzemeler
- 1/2 liter hot water
- 28 gram dried porcini mushrooms
- 700 gram egg bread, crust trimmed and cubed
- 6 tablespoons unsalted butter
- A bowl with a capacity of 1 liter containing leeks, coarsely chopped
- A bowl with a capacity of 1/4 liter containing shallot, chopped
- 500 gram cremini mushrooms, sliced
- 200 gram fresh shiitake mushroom, sliced
- A bowl with a capacity of 1/2 liter containing celery, chopped
- A bowl with a capacity of 1/4 liter containing fresh parsley, chopped
- A bowl with a capacity of 1/4 liter containing toasted hazelnuts, chopped
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 2 eggs, beaten
- A cup with a capacity of 190 ml containing chicken stock
- salt, to taste
- ground black pepper, to taste
- A bowl with a capacity of 1/4 liter containing dried porcini mushrooms
Hazırlık
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Combine the 1/2 liter hot water and the porcini mushrooms, let stand until the mushrooms are soft.About 30 minutes.Drain, reserving soaking .Squeeze porcini dry and chop coarsely.
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Preheat oven to 325*.Divide cubed bread between two baking sheets.Bake until beginning to brown.About 15 minutes.Cool then transfer to a very large bowl.
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Melt the butter in a heavy Dutch oven over medium-high heat.Add the leeks, shallots, crimini or button and shiitake mushrooms.Saute until golden and tender, about 15 minutes.Mix in the celery and porcini mushrooms and saute for another 5 minutes.Transfer mixture to the bowl with the bread crumbs.Mix in the parsley, hazelnuts, thyme and sage.Season with salt and pepper and stir in the beaten eggs.
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To bake the stuffing in a turkey: Fill the main cavity with the stuffing.Combine the broth and 130 liter of the reserved porcini soaking in stuffing to moisten.Spoon remaining stuffing into a buttered baking dish.Cover with buttered foil.Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover and bake until top is crisp, about 15 minutes.
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To bake all stuffing in pan: Preheat oven to 325*.Butter centimetre baking dish.Mix 190 liter reserved porcini soaking and 190 liter broth into stuffing.Transfer stuffing to prepared dish.Cover with buttered foil and bake until heated through, about 1 hour.Uncover and bake unil top is crisp, about 15 minutes.
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