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1
Preheat oven to 350F.
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2
Spread bread on 2 large rimmed baking sheets.
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3
Bake until just golden, stirring occasionally, about 10 minutes.
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4
Transfer to very large bowl.
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5
Combine chicken broth and 1/3 cup Madeira in large saucepan.
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6
Simmer mixture 5 minutes.
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7
Remove from heat.
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8
Add porcini mushrooms.
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9
Cover and soak until porcini are tender, about 15 minutes.
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10
Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible.
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11
Coarsely chop porcini.
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12
Set mushroom broth and porcini aside.
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13
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
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14
Add leeks and carrots and saute until carrots are crisp-tender, about 6 minutes.
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15
Transfer to medium bowl.
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16
Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
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17
Add crimini mushrooms and saute until liquid evaporates and mushrooms are golden, about 6 minutes.
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18
Add shallots and reserved porcini mushrooms; saute 1 minute.
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19
Add remaining 2/3 cup Madeira and cook until liquid evaporates, about 2 minutes.
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20
Add herbs and saute 1 minute.
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21
Add to bowl with leeks.
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22
(Bread, mushroom broth and vegetable mixture can be prepared 1 day ahead.
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23
Cover separately.
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24
Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.)
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25
Add vegetable mixture to bread.
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26
Season to taste with salt and pepper.
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27
Mix eggs into stuffing.
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28
Loosely fill main turkey cavity with stuffing.
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29
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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30
Generously butter glass or ceramic baking dish.
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31
Spoon remaining stuffing into dish.
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32
Cover with buttered foil, buttered side down.
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33
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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34
Uncover stuffing.
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35
Bake until top is just crisp and golden, about 15 minutes.
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36
Preheat oven to 350F.
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37
Generously butter 15x10x2-inch square glass or ceramic baking dish.
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38
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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39
Transfer stuffing to prepared dish and add mushroom broth to moisten stuffing before baking.
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40
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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41
Uncover and bake until top is crisp and golden, about 20 minutes longer.
