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Wild Mushroom Stuffing Recipe


Wild Mushroom Stuffing

Stuff your turkey with this delicious alternative that will surprise your guests and have them asking for more!

2 ounces   Porcini Mushrooms (dried)

3 cups       Water, hot

2 pounds  Ciabatta, cubed, toasted

1 cup        Almonds, toasted, chopped

¼ cup       Grape Seed Oil

3 each      Leeks (white parts only), diced

½  cup      Shallots, minced

3 each      Garlic Cloves, minced

1 cup        Celery

1 ½ pounds   Chanterelle Mushrooms, sliced

1 pound    Blue Foot Mushrooms, sliced

½ cup       Parsley, finely chopped

3 T           Thyme, chopped

3 T           Sage, finely chopped

1 ½ cups  Turkey Stock (or Vegetable Stock)

Soak porcini mushrooms in 3 cups of hot water until they are soft, approximately 30 minutes. Reserve soaking liquid and coarsely chop the mushrooms.

Preheat oven to 350 degrees. Arrange the ciabatta cubes on a baking sheet in a single layer. Bake until golden brown, about 15 minutes. Spread the almonds over a baking sheet and toast until golden brown.

Heat the grape seed oil in a large saucepan and sauté the leeks, shallots, and celery until translucent, about 3 minutes. Add the garlic, porcini, chanterelles, and blue foot mushrooms and continue to sauté for 3 minutes. Add the reserved porcini liquid and turkey stock and bring to a boil. Add the toasted ciabatta and thoroughly incorporate it. At this point, the stuffing may need to be adjusted with more liquid. Add the almonds, parsley, and thyme. Adjust seasoning with salt.


Celebrate Thanksgiving and fall gatherings with a twist on traditional favorites with this from Golden Door spa’s Executive Chef Curtis CookeThe legendary destination spa is known for its unparalleled treatments, fitness facilities, and cuisine!

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