1. Recipes

How to Make Wild Mushroom Stuffing for Turkey - A Step-by-Step Guide

Thanksgiving is a time of joy and togetherness, and what better way to celebrate than with a delicious and hearty stuffing to accompany your turkey? This wild mushroom stuffing is the perfect addition to your Thanksgiving feast, adding a depth of flavor and richness that will have your family and friends coming back for seconds.

Made with a variety of wild mushrooms, such as shiitake, cremini, and oyster, this stuffing is packed with earthy, umami flavors that complement the savory tas...

Read more

Ingredients

  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 1 ¾ pounds egg bread, crust trimmed
  • 6 tablespoons unsalted butter
  • 4 cups coarsely chopped leeks
  • 1 cup shallots, chopped
  • 1 ¼ pounds crimini mushrooms, sliced
  • ½ pound fresh sliced shiitake mushrooms
  • 2 cups chopped celery
  • 1 cup chopped fresh parsley
  • 1 cup chopped toasted hazelnuts
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 eggs
  • ¾ cup chicken stock
  • salt to taste
  • ground black pepper to taste
  • 1 cup dried porcini mushrooms

Information

  • Servings: 5
  • Yield: 14 to 16 - servings

  • 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.

    • Nutrition

    971 cal.

    • Total Fat: 41g
    • Saturated Fat: 13g
    • Cholesterol: 193mg
    • Sodium: 1116mg
    • Total Carbohydrate: 117g
    • Dietary Fiber: 16g
    • Total Sugars: 10g
    • Protein: 38g
    • Vitamin C: 34mg
    • Calcium: 298mg
    • Iron: 16mg
    • Potassium: 808mg

    Categories

    Bread recipes
    Mushroom recipes
    Herb recipes
    Broth recipes
    Onion recipes