| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Dutch |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Hot water |
| 1 |
oz |
Dried porcini mushrooms |
| 1 |
|
Loaf unsliced egg bread; crust trimmed, |
|
|
; bread cut into |
|
|
; 3/4-inch cubes |
|
|
; (about 16 cups) (1 |
|
|
; 1/2 to 1 3/4-pound) |
| 6 |
tb |
Unsalted butter; (3/4 stick) |
| 4 |
c |
Coarsely chopped leeks; (white and pale |
|
|
; green parts only; |
|
|
; about 3 medium |
|
|
; leeks) |
| 1 |
c |
Chopped shallots; (about 8) |
| 1 1/4 |
lb |
Crimini or button mushrooms; sliced |
| 1/2 |
lb |
Fresh shiitake mushrooms; stems removed, caps |
|
|
; sliced |
| 2 |
c |
Chopped celery |
| 1 |
c |
Chopped fresh parsley |
| 1 |
c |
Coarsely chopped toasted husked hazelnuts |
| 3 |
tb |
Chopped fresh thyme or 1 tablespoon dried |
| 2 |
tb |
Chopped fresh sage or 2 teaspoons dried |
|
|
; rubbed sage |
| 2 |
lg |
Eggs; beaten to blend |
| 3/4 |
c |
Canned low-salt chicken broth |
INSTRUCTIONS
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 325F. 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 saute until golden and tender, about
15 minutes. Mix in celery and porcini; saute 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 325F. 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.
14 to 16 Servings (about 18 cups).
Bon Appetit November 1994
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