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Author Notes: Mushroom stuffing for the Thanksgiving or holiday
bird is a bit unusual, and oyster mushrooms
are somewhat difficult to find,
but all together, this stuffing is both surprising and memorable. We created this recipe for "Cooking with the Movies: Meals on Reels." - Anthony Chiffolo
- 2 cups hot water
- 1 ounce dried porcini mushrooms
- 1 3/4 pounds bread, crust trimmed, cubed
- 6 tablespoons unsalted butter
- 3 leeks, chopped
- 1 cup shallots, chopped
- 1 1/4 pounds oyster mushrooms
- 1/2 pound Shiitake mushrooms
- 2 cups celery, chopped
- 1 cup dry hazelnuts, chopped
- 2 tablespoons fresh sage
- salt and pepper to taste
- 2 eggs, beaten
- 3/4 cup chicken stock
- Combine hot water and porcini mushrooms in a bowl. Let stand until mushrooms are soft, about 30 minutes. Drain, reserving liquid. Chop porcini mushrooms. Set aside.
- Preheat oven to 325°F. Bake cubed bread on baking sheets until brown, about 15 minutes. Cool, then transfer to a large bowl.
- Melt the butter over medium-high heat. Add leeks, shallots, and oyster and Shiitake mushrooms. Sauté until golden brown, about 15 minutes. Mix in the celery and porcini mushrooms and sauté another 5 minutes. Transfer mixture to the bowl with the bread cubes. Mix in the hazelnuts and sage. Season with salt and pepper and stir in the eggs and chicken stock. Stuff into turkey.
- Any stuffing that remains, spoon into a buttered baking dish, covered 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.
- This recipe was entered in the contest for Your Best Mushrooms
Butter, Butter, Repeat
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