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Wild Mushroom Stuffing Recipe | |
American Stuffing | |
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Ingredients:
2 ounces Porcini Mushrooms (dried)3 cups Water, hot 2 pounds Ciabatta, cubed, toasted 1 cup Almonds, toasted, chopped ¼ cup Grape Seed Oil 3 each Leeks (white parts only), diced ½ cup Shallots, minced 3 each Garlic Cloves, minced 1 cup Celery 1 ½ pounds Chanterelle Mushrooms, sliced 1 pound Blue Foot Mushrooms, sliced ½ cup Parsley, finely chopped 3 T Thyme, chopped 3 T Sage, finely chopped 1 ½ cups Turkey Stock (or Vegetable Stock)
Directions:
Soak porcini mushrooms in 3 cups of hot water until they are soft, approximately 30 minutes. Reserve soaking liquid and coarsley chop the mushrooms.Preheat oven to 350 degrees. Arrange the ciabatta cubes on a baking sheet in a single layer. Bake until golden brown, about 15 minutes. Spread the almonds over a baking sheet and toast until golden brown. In a large sauce pan, heat the grape seed oil sauté the leeks, shallots, and celery until translucent, about 3 minutes. Add the garlic, porcini, chantrelles, and blue foot mushrooms and continue to sauté for 3 minutes. Add the reserved porcini liquid and turkey stock and bring to a boil. Add the toasted ciabatta and completely incorporate. At this point, the stuffing may need to be adjusted with more liquid. Add the almonds, parsley, and thyme. Adjust seasoning with salt. | |