Mushroom Stuffing Recipe
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Try this recipe if you love mushrooms and want a new twist for the traditional holiday dressing. The flavor of the fresh herbs really comes through.
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2 cups hot water
1 ounce porcini mushrooms - dried
1 3/4 pounds egg bread - crustless, cubed
1 cup hazelnuts - chopped
6 tablespoons butter
3 leeks - chopped
1 cup shallots - chopped
1 1/4 pounds crimini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
2 cups celery - chopped
1 cup fresh parsley - chopped
3 tablespoons fresh thyme - chopped
2 tablespoons fresh sage - chopped
salt and pepper - to taste
2 eggs - lightly beaten
3/4 cup chicken broth
In a small bowl, pour the hot water over the porcini mushrooms. Soak until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
Preheat oven to 350 degrees. Arrange bread cubes on baking sheet in a single layer. Bake until lightly browned, approximately 12 minutes.
In a small pan, toast hazelnuts over medium heat until lightly browned and frangrant.
In a large pot, melt butter over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms; cook for 5 minutes. Transfer to a large bowl.
Add toasted bread cubes, hazelnuts and herbs to bowl. Stir in beaten eggs.
Combine chicken broth and 3/4 cup reserved porcini soaking liquid; add broth mixture to the stuffing to moisten.
Transfer stuffing to a buttered casserole dish. Cover with foil and bake in preheated oven for about an 1 hour. Uncover, and bake until top is crisp, about 15 minutes.
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