Wild Mushroom Stuffing
loaves of country bread, crusts trimmed, bread cut into 1-inch cubes
1/3 cup olive oil
1 ounce dried porcini mushrooms
1 1/2 cups hazelnuts
2 sticks unsalted butter
1 yellow onion, chopped
2 celery ribs, finely chopped
2 large shallots, minced
2 pounds mixed wild mushrooms (chanterelles, oysters, shitake etc), tough stems
trimmed and finely chopped
3 cups turkey stock
1 cup dried cranberries
1/4 cup parsley, chopped
1 tbsp thyme, chopped
2 tsp sage, chopped
Salt and fresh pepper to taste
Have ready a very large mixing bowl that you will be mixing the entire contents
of this stuffing.
Preheat oven to 375. In a large rimmed baking dish (or two depending on the
size), toss the bread cubes with oil, salt and pepper and bake for 20 minutes or
until golden. Transfer the bread cubes to the large mixing bowl. Reduce oven
temp to 350.
Toast hazelnuts on a baking sheet for 12 minutes. Transfer hot nuts to a kitchen
towel. When cooled, rub off their skins in the towel. Coarsely chop hazelnuts
and transfer them to the large mixing bowl.
In a heatproof bowl, soak the dried porcini in 1 cup of boiling water for 20
minutes. Rub the porcini to remove any dirt, then remove them from the water and
coarsely chop them. Set aside. Pour their cooking liquid into a saucepan and
boil over high heat about 5 minutes. The porcini liquid should be reduced to
about 1/4 cup.
In a large skillet, melt 4 tbsp of butter. Add onions and celery and cook over
medium-low heat for about 10-12 minutes or until softened. Transfer to the large
In the same large skillet, melt the remaining butter over medium-high heat. Add
shallots and cook until softened about 4 minutes. Add the fresh mushrooms, dried
porcini and the reduced porcini liquid. Season with salt and pepper. Cook over
high heat about 15 minutes, or until the liquid evaporates. Transfer to the
large mixing bowl.
Add turkey stock, cranberries, parsley, thyme, sage, salt and pepper to the
large mixing bowl. Toss well!
Butter a very large baking dish. Transfer stuffing from the large mixing bowl
into baking dish and cover with foil. Bake for 30 minutes. Uncover and bake an
additional 25-30 minutes.