Mushroom and Leek Stuffing
Ingredients
1/2 ounce dried porcini mushrooms
1 1/2 cups hot water
1 cup (2 sticks) butter
1 lb. fresh shiitake mushrooms, stems removed, caps sliced
1 lb. button mushrooms, sliced
1 1/2 cups chopped leeks (white and make green parts only)
6 cloves garlic, chopped
2 cups dry white wine
1 tbsp chopped fresh thyme
1 1/2 8 oz French bread baguettes, halved lengthwise and cut crosswise into 1/2 inch thick slices
1 large egg, beaten
1 1/2 cups hot water
1 cup (2 sticks) butter
1 lb. fresh shiitake mushrooms, stems removed, caps sliced
1 lb. button mushrooms, sliced
1 1/2 cups chopped leeks (white and make green parts only)
6 cloves garlic, chopped
2 cups dry white wine
1 tbsp chopped fresh thyme
1 1/2 8 oz French bread baguettes, halved lengthwise and cut crosswise into 1/2 inch thick slices
1 large egg, beaten
Process
Combine hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using a slotted spoon, transfer the mushrooms to a work surface. Chop finely. Pour the mushroom soaking liquid into a small bowl, leaving behind any sediment, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms. Sauté five minuets. Add wine, thyme, and porcini mushrooms. Cook until almost all of the wine evaporates, stirring occasionally, about five minutes. Transfer mixture to very large bowl.
Mix bread into mushroom mixture. Season with salt and pepper. Mix in the egg.
Note: This dish can be made one day ahead. Cover both the mushroom mixture and the porcini soaking liquid and store separately in the refrigerator. Reheat mushroom mixture to lukewarm before continuing.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish—alongside turkey or while turkey is resting—until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish:
Preheat oven to 350°. Generously butter 13x9x2 inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms. Sauté five minuets. Add wine, thyme, and porcini mushrooms. Cook until almost all of the wine evaporates, stirring occasionally, about five minutes. Transfer mixture to very large bowl.
Mix bread into mushroom mixture. Season with salt and pepper. Mix in the egg.
Note: This dish can be made one day ahead. Cover both the mushroom mixture and the porcini soaking liquid and store separately in the refrigerator. Reheat mushroom mixture to lukewarm before continuing.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish—alongside turkey or while turkey is resting—until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish:
Preheat oven to 350°. Generously butter 13x9x2 inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
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