Wild mushroom stuffing

    Wild mushroom stuffing

    (34)
    1save
    2hr50min


    34 people made this

    About this recipe: A variety of mushrooms make this stuffing extra savoury and delicious. Porcini, crimini, shiitake all make an appearance, but you can feel free to mix it up with wild mushrooms you've foraged, or those you find at the market!

    Ingredients
    Serves: 16 

    • 500ml hot water
    • 30g dried porcini mushrooms
    • 800g egg bread - crust trimmed, and cut into 2cm cubes
    • 125g chopped hazelnuts
    • 85g unsalted butter
    • 3 leeks, coarsely chopped
    • 150g chopped shallots
    • 500g crimini mushrooms, sliced
    • 250g shiitake mushrooms, sliced
    • 60g chopped celery
    • 60g chopped fresh parsley
    • 3 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh sage
    • salt and pepper to taste
    • 2 eggs, lightly beaten
    • 180ml chicken stock (or vegetable stock for a vegetarian stuffing)

    Method
    Prep:1hr  ›  Cook:1hr50min  ›  Ready in:2hr50min 

    1. Soak porcini mushrooms in 500ml hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
    2. Preheat oven to 170 C / Gas 3. Arrange bread cubes on baking trays in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking tray. Toast for 8 to 10 minutes, or until lightly browned.
    3. Melt butter in a casserole 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, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt and pepper. Stir in beaten eggs. Combine stock and 180ml reserved porcini soaking liquid; add just enough stock mixture to the stuffing to moisten.
    4. Transfer stuffing to a buttered 25x35cm baking dish. Cover with buttered aluminium foil, and bake in the preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

    Make it vegetarian

    You can easily make this into a vegetarian stuffing by using vegetable stock instead of chicken.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (34)

    by
    30

    This stuffing is outstanding! It's a beautiful dark color from the wild mushrooms, and everyone at my Thanksgiving dinner loved it. Many went back for seconds on this before the turkey!! It is a little time consuming to prepare, but well worth the effort. I couldn't find egg bread, so I cubed and toasted egg buns, and it turned out great.  -  24 Nov 2000  (Review from Allrecipes US | Canada)

    by
    29

    Used rosemary bread from our machine and button mushrooms, subbed waterchestnuts for celery and red onions for leeks, added 1/2tsp. minced garlic, halved thyme and sage. Mushrooms cooked in white & red wine/broth reduction. I diced up 1 can of pears to add at end and used wine/broth reduction to moisten. I don't think I ever had better stuffing/dressing!! It was absolutely delicious...can't imagine if I had wild shrooms!!! I'm not fond of the texture of the dried thyme and rosemary "needles"...will grind them up better next time. TY for the fabulous recipe!!  -  09 Oct 2003  (Review from Allrecipes US | Canada)

    by
    28

    Guests with vastly different tastes *raved* about this at Thanksgiving! Wild Mushroom Stuffing is about to become an annual tradition in my home.  -  02 Dec 2001  (Review from Allrecipes US | Canada)

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