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Wild Mushroom Stuffing #Recipe

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Wild Mushroom Stuffing

Stuff your turkey with this delicious alternative that will be sure to 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 coarsley 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.

 

In a large sauce pan, heat the grape seed oil sauté the leeks, shallots, and celery until translucent, about 3 minutes. Add the garlic, porcini, chantrelles, 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 completely incorporate. At this point, the stuffing may need to be adjusted with more liquid. Add the almonds, parsley, and thyme. Adjust seasoning with salt.

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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, known for its unparalleled treatments, fitness facilities, and cuisine!

Harvest the Holidays with @Growums
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