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1
Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes.
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2
Drain, reserving soaking liquid.
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3
Squeeze porcini dry; chop coarsely.
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4
Preheat oven to 325F.
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5
Divide bread between 2 baking sheets.
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6
Bake until beginning to brown, about 15 minutes.
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7
Cool.
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8
Transfer to very large bowl.
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9
Melt butter in heavy Dutch oven over medium-high heat.
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10
Add leeks, shallots, and crimini and shiitake mushrooms and saute until golden and tender, about 15 minutes.
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11
Mix in celery and porcini; saute 5 minutes.
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12
Transfer mixture to bowl with bread cubes.
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13
Mix in parsley, hazelnuts, thyme and sage.
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14
Season with salt and pepper.
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15
(Can be made 1 day ahead.
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16
Cover and chill porcini soaking liquid and stuffing separately.)
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17
Mix eggs into stuffing.
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18
Fill main turkey cavity with stuffing.
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19
Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup.
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20
Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing).
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21
Spoon remaining stuffing into buttered baking dish.
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22
Cover with buttered foil.
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23
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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24
Uncover and bake until top is crisp, about 15 minutes.
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25
Preheat oven to 325F.
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26
Butter 15x10x2-inch baking dish.
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27
Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing.
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28
Transfer stuffing to prepared dish.
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29
Cover with buttered foil and bake until heated through, about 1 hour.
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30
Uncover and bake until top is crisp, about 15 minutes.
