• 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)


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.

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Submitted 9/14/11.
Source: Golden Door Spa's Executive Chef Curtis Cooke
Submitted By: b smith

Wild Mushroom Stuffing