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
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Ingredients
-
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
Directions
-
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.
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