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
1 hr
1.5 hrs
2.5 hrs
  • 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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