Wild Mushroom Stuffing

READY IN: 1hr 50mins




  • Pour the water over the porcini, stir, and set aside for at least 30 minutes. Retrieve the mushrooms with a slotted spoon onto a double layer of paper towels. Dry lightly, then coarsely chop. Strain porcini liquid, through a fine sieve into a cup or bowl, leaving behind any sediment that may have accumulated.
  • Place the bread cubes onto two rimmed sheets and bake at 325 or 350 for 10-15 minutes, or until dried lightly. Remove and place in a bowl or cool on sheets.
  • Put the butter, leeks, shallots, button mushrooms, and shiitake mushrooms into a heavy sauté pan, 12-inch skillet, or oven casserole, and turn the heat to medium-high. Cook, stirring often, for about 10-12 minutes, or until golden and softened. Add the celery, porcini, 1-cup of the cleared soaking liquid, and salt and pepper to taste. Reduce fully. Sauté a few minutes more, over lower heat. Stir in parsley, hazelnuts, and herbs. Transfer to bowl with bread. Stir to combine. Taste for salt and pepper. Stir in the eggs.
  • To do the stuffing in a turkey, use it just as it is. The remainder will need to be moistened with a mix of chicken stock and reserved mushroom liquid. Moisten lightly, and put into a greased casserole dish of suitable size. Cover with foil and bake for about 30 minutes, alongside the turkey, uncover to bake 10-20 minutes more, to crisp.
  • To do entirely in a dish, combine stock and liquid, use to moisten stuffing cubes, not allowing it to become to soaked, not all of the liquid will be used. Transfer to a greased 4-quart dish, cover with greased foil and bake slow, at 325 for an hour, uncover and bake 10-15 minutes more.