Wild Mushroom Thanksgiving Stuffing
For all you mushroom lovers out there, this is YOUR stuffing recipe! It uses 3 different types of mushrooms to make it extra-good, and it's not just good for Thanksgiving. Stuffing is good year-round, as far as we're concerned.
Why You'll Love This Recipe
1. We know you're a mushroom fan, so why not indulge in not one, not two, but three different types of mushrooms in this delicious stuffing recipe? The combination of earthy flavors will take your taste buds on a wild ride!
2. This stuffing isn't just for Thanksgiving - it's a versatile dish that can be enjoyed year-round. Whether you're pairing it with a Sunday roast, serving it at a dinner party, or simply craving some comfort food, this recipe has got you covered.
3. It's the perfect way to elevate your side dish game. Say goodbye to boring, plain old stuffing and hello to a flavorful dish that will impress your friends and family. They'll be asking for seconds, guaranteed!
4. Not only is this recipe delicious, but it's also easy to make. With simple instructions and minimal ingredients, you can have this mouthwatering stuffing on the table in no time. Who said gourmet cooking had to be complicated?
5. Last but not least, this recipe is a great way to sneak in some extra veggies. Mushrooms are packed with nutrients like vitamins, minerals, and antioxidants, so you can feel good about indulging in this savory dish. It's a win-win situation for your taste buds and your health!
Ingredients
- 2 cups hot water
- 1 ounce dried porcini mushrooms
- 1 3/4 pound egg bread, crust trimmed
- 6 tablespoons unsalted butter
- 3 leeks, chopped
- 1 cup shallots, chopped
- 1 1/4 pound crimini mushrooms, sliced
- 1/2 pound shiitake mushrooms, sliced
- 2 cups chopped celery
- 1 cup chopped parsley
- 1 cup dry roasted hazelnuts, chopped
- 3 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 2 eggs
- 3/4 cup chicken stock
- salt to taste
- ground black pepper to taste
Instructions
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft, about 30 minutes.
- Drain, reserving soaking liquid.
- Squeeze porcini dry and chop coarsely.
- Preheat oven to 325F degrees (165C degrees).
- Divide cubed bread between two baking sheets.
- Bake until beginning to brown, about 15 minutes.
- Cool, then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat.
- Add the leeks, shallots, cremini or button and shiitake mushrooms.
- Sauté until golden and tender, about 15 minutes.
- Mix in the celery and porcini mushrooms and sauté 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.
To Bake The Stuffing In A Turkey:
- Fill the main cavity with the stuffing.
- Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup.
- Add enough broth mixture to the remaining stuffing (that is not in the bird) to moisten.
- Spoon that 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.
To Bake All Stuffing in Pan:
- Preheat oven to 325F degrees.
- Butter 15x10x2-inch baking dish.
- Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing.
- 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.
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