Wild Mushroom Stuffing

Rating: 4.5 stars
34 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

By Bob Cody

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Recipe Summary

prep:
1 hr
cook:
1 hr 50 mins
total:
2 hrs 50 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

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

Per Serving:
281 calories; protein 9.9g; carbohydrates 31.8g; fat 13.2g; cholesterol 60mg; sodium 434.4mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

LORI LEACH
Rating: 5 stars
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. Read More
Helpful
(31)

Most helpful critical review

RACHEL1070
Rating: 2 stars
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. Read More
Helpful
(13)
34 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LORI LEACH
Rating: 5 stars
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. Read More
Helpful
(31)
CHEFDALI
Rating: 5 stars
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!! Read More
Helpful
(30)
MGLAZAR
Rating: 5 stars
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. Read More
Helpful
(28)
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LOTUS_EATER
Rating: 5 stars
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. Read More
Helpful
(20)
THE5BEERS
Rating: 4 stars
01/13/2006
Very good! We followed recipe exact - make sure you like mushrooms! Read More
Helpful
(18)
Souix Chef
Rating: 5 stars
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! Read More
Helpful
(17)
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MEADOWSTAR
Rating: 5 stars
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! Read More
Helpful
(17)
Kasey
Rating: 4 stars
12/10/2004
It all got eaten! Read More
Helpful
(15)
enika
Rating: 5 stars
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. Read More
Helpful
(14)
RACHEL1070
Rating: 2 stars
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. Read More
Helpful
(13)
More Reviews
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