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!
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)
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Soak porcini mushrooms in 500ml hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
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.
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.
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.