Wild Mushroom Stuffing Recipes

Steps:

• Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
• Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
• Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Steps:

• Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
• In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
• Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
• In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
• Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
• While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
• Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Steps:

• Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Steps:

• In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
• Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.

Steps:

• Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
• Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
• Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
• To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover 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.
• TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Steps:

• -=Wild Mushroom Stuffing=-.
• In a small bowl, soak bread cubes in milk.
• In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
• Add onion, celery, and garlic and cook until softened, about 5 minutes.
• Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
• Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
• Remove from heat and allow to cool completely.
• Squeeze excess milk from bread and place bread in a large mixing bowl.
• Add eggs and mix well, breaking up pieces of bread.
• Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
• -=Turkey Roulade=-.
• Preheat oven to 350 degrees F.
• On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
• Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
• Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
• On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
• The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
• Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
• Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
• Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
• Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
• Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.

Steps:

• Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
• Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
• Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
• Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
• Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
• Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.

Steps:

• Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely.
• Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl.
• Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover 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.
• To bake all stuffing in pan:
• Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.