Wild Mushroom Stuffing recipe

16 servings

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

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

Reserve soaking liquid, and chop mushrooms coarsely.

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

Arrange bread cubes on baking sheets in a single layer.

Bake until beginning to brown, about 15 minutes.

Spread hazelnuts in a single layer on a baking sheet.

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

Melt butter in a Dutch oven over medium heat.

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

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

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

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

Stir in beaten eggs.

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

Transfer stuffing to a buttered 10x15 inch baking dish.

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

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