Porcini Stuffing With Leeks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | November 19 | 1 | Servings |
INGREDIENTS
| 1 | Loaf unsliced egg bread, cut | |
| into 1/2- to | ||
| 3/4-inch cubes | ||
| about 16 cups | ||
| 1-pound | ||
| 2 3/4 | c | Canned low-salt chicken |
| broth | ||
| 1 | c | Madeira |
| 2 | oz | Dried porcini mushrooms, * |
| brushed clean of | ||
| any grit | ||
| 5 | T | Butter |
| 5 | Leeks, white and pale | |
| green parts only | ||
| chopped | ||
| 2 | Carrots, peeled chopped | |
| 1 | lb | Crimini mushrooms, sliced |
| 2 | Shallots, minced | |
| 3 | T | Chopped fresh Italian |
| parsley | ||
| 1 | T | Chopped fresh sage |
| 1 | T | Chopped fresh thyme |
| 1 | T | Chopped fresh rosemary |
| 4 | Eggs, beaten to blend | |
| 13 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 350e Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Combine chicken broth and 1/3 cup Madeira in large saucepan. Simmer mixture 5 minutes. Remove from heat. Add porcini mushrooms. Cover and soak until porcini are tender, about 15 minutes. Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible. Coarsely chop porcini. Set mushroom broth and porcini aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add leeks and carrots and saute until carrots are crisp-tender, about 6 minutes. Transfer to medium bowl. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add crimini mushrooms and saut until liquid evaporates and mushrooms are golden, about 6 minutes. Add shallots and reserved porcini mushrooms; saute 1 minute. Add remaining 2/3 cup Madeira and cook until liquid evaporates, about 2 minutes. Add herbs and saute 1 minute. Add to bowl with leeks. (Bread, mushroom broth and vegetable mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.) Add vegetable mixture to bread. Season to taste with salt and pepper. Mix eggs into stuffing. To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes. To bake all of stuffing in baking dish: Preheat oven to 350F. Generously butter 15x10x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and add mushroom broth to moisten stuffing before baking.. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets. Makes 12 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1540 Calories (kcal); 77g Total Fat; (51% calories from fat); 37g Protein; 129g Carbohydrate; 903mg Cholesterol; 969mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 24 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1068
Calories From Fat: 582
Total Fat: 66g
Cholesterol: 152.7mg
Sodium: 3425mg
Potassium: 4897.9mg
Carbohydrates: 94.9g
Fiber: 24g
Sugar: 19g
Protein: 45.4g