Categories Mushroom Side Bake Thanksgiving Vegetarian Stuffing/Dressing Leek White Wine Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
- Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
- Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
- 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°F. 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.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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Monkey Coop
[email protected]This stuffing is a family favorite. We make it every year for Thanksgiving and Christmas dinner.
Alex Yip
[email protected]I made this stuffing for a vegan Thanksgiving dinner and it was a huge success. I used vegetable broth instead of chicken broth and it turned out great.
Hana Abtemariam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stuffing is so delicious and flavorful.
Sandile Mthembu
[email protected]I'm allergic to mushrooms, so I substituted chopped zucchini instead. It turned out great!
daniel obinna
[email protected]This stuffing is a great way to use up leftover bread. I also like to add some chopped nuts or dried fruit for extra flavor.
Kyndal Wilmoth
[email protected]I followed the recipe exactly, but my stuffing turned out dry and bland. I'm not sure what went wrong.
Priscilla Friend
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The stuffing was flavorful and moist, and the leeks and mushrooms added a nice touch.
Salman Gondal
[email protected]This stuffing is amazing! The combination of leeks, wild mushrooms, and herbs is perfect. I made it for a potluck dinner and everyone loved it.
Prakash Kc
[email protected]I've made this stuffing recipe several times now and it's always delicious. It's easy to make and can be used for a variety of dishes, such as roasted chicken, turkey, or pork.
Bhupendra Thaquree
[email protected]OMG, this stuffing is incredible! I made it for Thanksgiving dinner and it was a huge hit. The leeks and wild mushrooms give it so much flavor, and the bread crumbs and herbs make it nice and crispy.