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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Jen[/i] [br]This has become our traditional Thanksgiving stuffing recipe - it is wonderful!!! [b]Wild Mushroom Stuffing[/b] INGREDIENTS * 2 cups hot water * 1 ounce dried porcini mushrooms * 1 3/4 pounds GOOD bread (french, wheat, whatever) - cut into 3/4 inch cubes * 1 cup chopped hazelnuts or walnuts (optional) * 6 tablespoons butter * 3 leeks, coarsely chopped * 1 1/4 pounds crimini mushrooms, sliced * 1/2 pound shiitake mushrooms, sliced (Add some morels if you've got 'em!) * 1 cup chopped fresh parsley * 3 tablespoons chopped fresh thyme * 2 tablespoons chopped fresh sage * salt and pepper to taste * 2 eggs, lightly beaten * 3/4 cup chicken broth DIRECTIONS 1. Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely. 2. Preheat oven to 325F. Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread nuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned. 3. Melt butter in a pan over medium heat. Cook leeks and crimini/shiitake mushrooms in the butter until tender, about 15 minutes. Mix in 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 broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten. 4. Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes. *If cooking inside the turkey (I don't), then add a little less broth to the mixture, about 1/2 cup. [brown][size=1]The View From My Boots: [green]www.bovesboots.blogspot.com[/green] [/size=1][/brown] [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.