Wild Mushroom Stuffing Recipe
Wild Mushroom Stuffing S tuff 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 golde