34 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 8
  • 3 Rating Star 3
  • 2 Rating Star 1

The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately.

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Ingredients

Directions

  • Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.

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  • 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.

Tip

If cooking in the bird, add a little less broth to the mixture, about 1/2 cup. The juices of the bird will keep the stuffing moist.

Nutrition Facts

280.93 calories; 9.87 g protein; 31.79 g carbohydrates; 13.23 g fat; 60.02 mg cholesterol; 434.38 mg sodium.Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

11/10/2003
This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms and everyone at my Thanksgiving dinner loved it. Many went back for seconds on this before the turkey!! It is a little time consuming to prepare but well worth the effort. I couldn't find egg bread so I cubed and toasted egg buns and it turned out great.
(31)

Most helpful critical review

11/14/2005
I gave this a two because of the amount of time and effort this takes to make. It is also expensive (where I live mushrooms are not cheap). It was good but lots of work. Good recipe if you have a lot of people hanging around the kitchen looking for something to do.
(13)
34 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 8
  • 3 Rating Star 3
  • 2 Rating Star 1
11/10/2003
This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms and everyone at my Thanksgiving dinner loved it. Many went back for seconds on this before the turkey!! It is a little time consuming to prepare but well worth the effort. I couldn't find egg bread so I cubed and toasted egg buns and it turned out great.
(31)
10/27/2003
Used rosemary bread from our machine and button mushrooms subbed waterchestnuts for celery and red onions for leeks added 1/2tsp. minced garlic halved thyme and sage. Mushrooms cooked in white & red wine/broth reduction. I diced up 1 can of pears to add at end and used wine/broth reduction to moisten. I don't think I ever had better stuffing/dressing!! It was absolutely delicious...can't imagine if I had wild shrooms!!! I'm not fond of the texture of the dried thyme and rosemary "needles"...will grind them up better next time. TY for the fabulous recipe!!
(30)
10/09/2003
Guests with vastly different tastes raved about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home.
(28)
10/27/2003
Based on looks alone I give this recipe 5 stars. My husband said it looked so professional he loved the taste and couldn't get enough of it. Also I made this at Thanksgiving time and egg bread was very very scarce around here I ended up using butter egg rolls and cut them up this recipe still tasted great.
(20)
01/13/2006
Very good! We followed recipe exact - make sure you like mushrooms!
(18)
03/24/2006
The only mistake I made with this one was not knowing how much one of my 2 guests hated mushrooms but it was fantastic for the rest of us!
(17)
12/02/2004
This was by far the best stuffing I have ever made or eaten! I recommend it wholeheartedly. I called all over town to get the egg bread and tracked down one bakery who had it in stock before Thanksgiving and it was worth the hunt. I did cut down the amount of bread by about 1/4 as I didn't want it too 'bready' and I forgot to toast the hazlenuts but to no detrimental effect. Loved it!
(17)
12/10/2004
It all got eaten!
(15)
10/09/2003
This is an excellent recipe. I love mushrooms so having a variety of mushrooms in one dish was extra special. My family and neighbors loved this stuffing and said it was the best they've ever tasted.
(14)