Leek and Wild Mushroom Stuffing Recipe

Name: Leek and Wild Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups hot water; 1/2 ounce dried porcini mushrooms*; 1 cup (2 sticks) butter; 1 pound fresh shiitake mushrooms, stems removed, caps sliced; 1 pound button mushrooms, sliced; 1 1/2 cups chopped leeks (white and pale green parts only); 6 garlic cloves, chopped; 2 cups dry white wine; 1 tablespoon chopped fresh thyme; 1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices; 1 large egg, beaten to blend

Servings: persons

1 1/2 cups hot water
1/2 ounce dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

1
Combine 1 1/2 cups hot water and dried porcini in small bowl.
2
Let stand until mushrooms soften, about 30 minutes.
3
Using slotted spoon, transfer mushrooms to work surface; chop finely.
4
Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
5
Melt butter in heavy large pot over medium-high heat.
6
Add shiitake and button mushrooms; saute 10 minutes.
7
Add leeks and garlic; saute 5 minutes.
8
Add wine, thyme, and porcini mushrooms.
9
Cook until almost all wine evaporates, stirring occasionally, about 5 minutes.
10
(Can be made 1 day ahead.
11
Cover mushroom mixture and porcini soaking liquid separately and chill.
12
Reheat mushroom mixture to lukewarm before continuing.)
13
Transfer mixture to very large bowl.
14
Mix bread into mushroom mixture.
15
Season with salt and pepper; mix in egg.
16
Loosely fill main cavity and neck cavity of turkey with stuffing.
17
Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing).
18
Generously butter baking dish.
19
Spoon remaining stuffing into prepared dish.
20
Cover dish with buttered foil, buttered side down.
21
Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes.
22
Uncover stuffing in dish.
23
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
24
Preheat oven to 350F.
25
Generously butter 13x9x2-inch glass baking dish.
26
Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups).
27
Transfer stuffing to prepared dish.
28
Bake uncovered until heated through, about 40 minutes.
29
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups hot water, 1/2 ounce dried porcini mushrooms*, 1 cup (2 sticks) butter, 1 pound fresh shiitake mushrooms, stems removed, caps sliced, and more.

Yes, Leek and Wild Mushroom Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek and Wild Mushroom Stuffing

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