Northwestern Wild Mushroom Stuffing Recipes

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*. 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 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*. 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 unil top is crisp, about 15 minutes.

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 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:

• Preheat the oven to 325˚F.
• Cut the bread into 1/2-inch cubes and arrange them on two baking sheets. Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown. Set aside.
• Bring 2 cups water to a boil in a small saucepan. Add the dried shatakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shatakes. Thinly slice the caps and reserve.
• While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.
• Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.
• Increase the oven heat to 375˚F. and butter an 8-inch baking dish.
• To assemble, use your hands to toss the bread with the cooked mushrooms, shatakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while gently tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)
• Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.
• Make Ahead
• The stuffing will keep, covered, for up to 3 days in the refrigerator.

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:

• 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:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

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:

• Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
• In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
• Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
• Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.