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My review
Wild Mushroom Stuffing for Turkey
8 made it |
7 reviews
| 0 photos
Christine L.
"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market."
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Ingredients
servings 971Original recipe yields 5 servings (14 - 16 servings)
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Directions
{{model.addEditText}} Print- 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 325 degrees F (165 degrees C). 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, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute 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 to moisten. Spoon 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 325 F. 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
11/22/2005
This is an awesome flavorful stuffing and goes really well with "Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy" (also submitted by Christine L.)!! I make the Apricot-Glaz...
Most helpful critical review
3/3/2004
Took forever to prepare. Turned out good, but not great. I had to substitute a lot of ingredients though because I couldn't find them, so this is probably why it wasn't as good.
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11/22/2005
This is an awesome flavorful stuffing and goes really well with "Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy" (also submitted by Christine L.)!! I make the Apricot-Glaz...
3/3/2004
Took forever to prepare. Turned out good, but not great. I had to substitute a lot of ingredients though because I couldn't find them, so this is probably why it wasn't as good.
2/19/2000
Really tasty, but somewhat expensive and time consuming. I have made this recipe a family tradition for the holidays. Homemade challah bread is the way to go; you will get more crumbs and it wil...
11/24/2002
I found this recipie two years ago and this has become a holiday staple at our home. This is the only stuffing my husband will eat and he sure eats this one with gusto. Words alone cannot descr...
4/23/2009
Very good. My only sadness was it wasn't too good reheated as left-overs.