Wild Mushroom And Walnut Stuffing Recipes

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VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS



Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts image

With a crispy top and tender, fluffy interior, this stuffing is loaded with flavor and may become your new favorite Thanksgiving side dish. It also happens to be vegan, made hearty with mushrooms, crunchy walnuts and fresh herbs.

Provided by Megan Mitchell

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

One 9-inch sourdough boule
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 1/2 pounds mixed mushrooms, thinly sliced (cremini, shiitake, oyster and/or chanterelle)
4 celery ribs, cut into 1/2-inch dice
4 scallions, thinly sliced
1 1/2 cups toasted walnut halves and pieces, roughly chopped
1 tablespoon finely minced thyme
1 tablespoon finely minced rosemary
1 tablespoon finely minced oregano
3 1/2 cups vegetable broth, preferably organic

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Toss to coat, then spread out into a flat, even layer.
  • Bake on the upper and lower racks for 15 minutes; remove and toss, then switch the position of the sheet trays and bake until golden brown and crunchy, about 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.
  • While the croutons bake, heat a medium nonstick skillet over medium. Drizzle in 2 tablespoons olive oil and add half of the mushrooms; spread into an even layer. Cook for 5 minutes, undisturbed. Stir and cook until golden brown, 2 to 3 minutes, then add the remaining mushrooms. Cook until golden brown and softened, about 10 minutes. Season with salt and pepper, then pour into a large bowl.
  • Heat the skillet again over medium heat. Drizzle in 1 to 2 tablespoons olive oil and add the celery and scallions. Cook, stirring often, until they begin to soften, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and add to the large bowl.
  • Next, add the walnuts, thyme, rosemary, oregano and croutons; toss to combine. Add 2 cups of the broth, stir and let absorb for a few minutes, then add 1 cup. Stir and pour into a 9-by-13-inch baking dish; add the remaining 1/2 cup broth and finish with a drizzle of olive oil.
  • Bake until golden and crispy on top, 30 to 35 minutes.

WALNUT MUSHROOM STUFFING



Walnut Mushroom Stuffing image

I always make a double batch of this stuffing because it seems to disappear faster than the turkey. The recipe has been in my husband's family for more than 40 years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 cups.

Number Of Ingredients 11

1/2 pound sliced fresh mushrooms
1 medium onion, chopped
3/4 cup butter
2 to 4 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon dried thyme, optional
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
12 cups cubed day-old bread
3/4 cup chopped walnuts
1/2 to 1 cup chicken broth

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for stuffing.

Nutrition Facts : Calories 303 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

MUSHROOM AND WALNUT STUFFING



Mushroom and Walnut Stuffing image

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
2 large eggs, lightly beaten

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
  • Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market." - Recipe from Christine L. on Allrecipes.com

Provided by billikers

Categories     < 4 Hours

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 18

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 lbs egg bread, crust trimmed and cubed
6 tablespoons unsalted butter
4 cups leeks, coarsely chopped
1 cup shallot, chopped
1 1/4 lbs cremini mushrooms, sliced
1/2 lb fresh shiitake mushroom, sliced
2 cups celery, chopped
1 cup fresh parsley, chopped
1 cup toasted hazelnuts, chopped
3 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 eggs, beaten
3/4 cup chicken stock
salt, to taste
ground black pepper, to taste
1 cup dried porcini mushrooms

Steps:

  • Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
  • Preheat oven to 325*. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
  • Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
  • To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
  • To bake all stuffing in pan: Preheat oven to 325*. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake unil top is crisp, about 15 minutes.

Nutrition Facts : Calories 931, Fat 43, SaturatedFat 13.4, Cholesterol 203.3, Sodium 931, Carbohydrate 115.6, Fiber 11.4, Sugar 13.4, Protein 29.4

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS



Mushroom Stuffing with Sausage, Apple, and Walnuts image

I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.

Provided by Deirdre

Categories     Sausage Stuffing and Dressing

Time 1h40m

Yield 4

Number Of Ingredients 16

½ medium eggplant, cut into 1/2-inch slices
salt and freshly ground black pepper to taste
1 medium sweet onion, chopped
½ cup chopped walnuts
1 stalk celery, diced
1 clove garlic, crushed
3 large portobello mushrooms, diced
1 cup diced mixed mushrooms (such as shiitake, maitake, oyster, beech, and/or chanterelles)
4 (3.5 ounce) links sweet Italian sausages
1 cup chicken stock
2 tablespoons red wine, or to taste
2 tablespoons butter, divided, or more to taste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
2 large red apples, diced

Steps:

  • Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
  • Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
  • Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
  • Cook stuffing until browned on the top, about 15 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

Provided by R. W. Apple Jr.

Categories     side dish

Time 30m

Yield Enough for a 12 to 14 pound turkey

Number Of Ingredients 13

1 pound chanterelles
4 tablespoons unsalted butter
2 shallots, peeled and finely diced
4 cloves garlic, minced
Salt and freshly ground black pepper
1 cup finely chopped onion
1/4 pound smoked bacon
1 turkey or chicken liver, diced
1 day-old baguette, crust removed, to make 4 cups cubed
3 cups milk, or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped Italian parsley
1 lightly beaten egg, if desired

Steps:

  • Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
  • In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
  • Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
  • In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams

WILD-MUSHROOM STUFFING



Wild-Mushroom Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 cup sweet Marsala wine
1/4 cup (1 ounce) dried porcini mushrooms
1/4 cup extra-virgin olive oil
10 ounces Italian sweet sausages, casings removed
1 medium onion, finely chopped
6 tablespoons unsalted butter
1 pound mixed fresh mushrooms, such as shiitake, chanterelle, portobello, cremini, and button, sliced 1/2 inch thick
1/2 cup chopped fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/3 cup chopped pitted prunes (2 ounces)
Coarse salt and freshly ground pepper
6 ounces white sandwich bread, preferably unsliced, cut into 1/4-inch dice (2 cups)
1/4 teaspoon red-pepper flakes
1/2 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
  • Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
  • Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
  • Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
  • Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
  • Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.

CHESTNUT AND WILD MUSHROOM STUFFING



Chestnut and Wild Mushroom Stuffing image

Provided by Traci Des Jardins

Categories     Mushroom     Side     Thanksgiving     Dinner     Stuffing/Dressing     Fall     Winter     Chestnut     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 13

1/3 pound fresh chestnuts*
8 tablespoons (1 stick) unsalted butter
2 1/2 cups sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes
2 1/2 cups wild mushrooms
1 medium onion, diced
4 stalks celery, diced
2/3 cup fresh parsley, coarsely chopped
3 tablespoons plus 1 teaspoon fresh thyme leaves
1 1/2 to 2 cups chicken stock or low-sodium chicken broth
2 large eggs, lightly beaten
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

Steps:

  • Preheat oven to 350°F.
  • Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
  • Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
  • On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
  • In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
  • Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
  • In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

MATZO, WALNUT AND MUSHROOM STUFFING



Matzo, Walnut and Mushroom Stuffing image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Fruit

Time 28m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup walnuts, coarsely chopped
1/4 cup unsalted margarine
8 lightly salted matzos, broken into bite-size pieces (6 cups)
2 onions, diced
1 cup carrot, diced
1 cup celery, thinly sliced
4 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon fresh ground pepper
1 (10 ounce) package mushrooms, wiped clean and coarsely chopped
1/3 cup fresh parsley, chopped
3 large eggs, well beaten

Steps:

  • In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
  • Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
  • Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.

Nutrition Facts : Calories 315, Fat 17.7, SaturatedFat 2.6, Cholesterol 79.3, Sodium 341.9, Carbohydrate 32.1, Fiber 3.4, Sugar 3.3, Protein 9.2

WILD MUSHROOM STUFFING FOR TURKEY



Wild Mushroom Stuffing for Turkey image

A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.

Provided by Christine L.

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Yield 5

Number Of Ingredients 18

2 cups hot water
1 ounce dried porcini mushrooms
1 ¾ pounds egg bread, crust trimmed
6 tablespoons unsalted butter
4 cups coarsely chopped leeks
1 cup shallots, chopped
1 ¼ pounds crimini mushrooms, sliced
½ pound fresh sliced shiitake mushrooms
2 cups chopped celery
1 cup chopped fresh parsley
1 cup chopped toasted hazelnuts
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
¾ cup chicken stock
salt to taste
ground black pepper to taste
1 cup dried porcini mushrooms

Steps:

  • Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
  • Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
  • Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
  • To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
  • TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g

NORTHWESTERN WILD MUSHROOM STUFFING



Northwestern Wild Mushroom Stuffing image

Categories     Mushroom     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Leek     Sage     Thyme     Bon Appétit     Peanut Free     Soy Free

Yield 14 to 16 Servings (about 18 cups)

Number Of Ingredients 15

2 cups hot water
1 ounce dried porcini mushrooms
1 1 1/2 to 1 3/4-pound loaf unsliced egg bread, crust trimmed, bread cut into 3/4-inch cubes (about 16 cups)
6 tablespoons (3/4 stick) unsalted butter
4 cups coarsely chopped leeks (white and pale green parts only; about 3 medium leeks)
1 cup chopped shallots (about 8)
1 1/4 pounds crimini or button mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced
2 cups chopped celery
1 cup chopped fresh parsley
1 cup coarsely chopped toasted husked hazelnuts
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
2 large eggs, beaten to blend
3/4 cup canned low-salt chicken broth

Steps:

  • Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely.
  • Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl.
  • Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.

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From latimes.com


NUTTY WILD MUSHROOM AND APPLE STUFFING | CLEAN PLATES
2021-11-19 Keep the oven on and grease a 9-by-13-inch baking dish. In a large skillet or sauté pan, heat the remaining 2 tablespoons of olive oil. Add the onion and season with salt. Cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
From cleanplates.com


ROAST WILD TURKEY WITH WALNUT STUFFING AND MUSHROOM …
2009-11-27 Stuff turkey with Walnut Stuffing. Sprinkle with 1/2 tsp (2 mL) of the salt and pepper. Place, breast side down, on greased rack in roasting pan; rub with softened butter. Cover pan with foil; roast in 350°F (180°C) oven for 90 minutes.
From canadianliving.com


WILD MUSHROOM STUFFING // STUFFING RECIPE 101 - WHAT'S …
2021-11-08 Remove from the oven and let cool. Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more. Generously grease a large baking dish.
From whatsgabycooking.com


WILD MUSHROOM AND WALNUT STUFFING | RECIPE | SIMPLY BEEF & LAMB
Budget Family Recipes; Midweek Meals; Sous Vide Cooking; Feeding the Family with Keema; The Keema Sutra; Day of the Dead; Winter Is Coming; Christmas Hacks; Christmas Cooking Hints & Tips; How To Make The Perfect Gravy; Taste It, Love It Competition. Recipes ; Recipe Collections . Lamb . Breast of Lamb Recipes; Lamb Mince Recipes ; Lamb Shank Recipes; …
From simplybeefandlamb.co.uk


RUSTIC CHESTNUT STUFFING WITH MUSHROOM AND BACON
2021-11-11 Saute the mushrooms until browned and they have given up their juices, about 8 minutes. Remove from the pan and set aside. Return the skillet to the heat, then add the remaining tablespoon of olive oil. Once the oil is hot, add the bacon pieces and fry, stirring occasionally, until golden brown and crisp, 7-10 minutes.
From wellplated.com


VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS
This stuffing also happens to be vegan, made hearty and flavorful with assorted mushrooms, crunchy walnuts and fresh herbs. Watch Full Seasons; TV …
From foodnetwork.com


WILD MUSHROOM AND SAUSAGE STUFFING - LENA'S KITCHEN
In the same skillet, increase the heat to medium-high. Add the mushrooms, 3 tablespoons of butter, and 1 1/4 teaspoons of salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost evaporated (9 minutes).
From lenaskitchenblog.com


WILD MUSHROOM STUFFING RECIPE | LEITE'S CULINARIA
2015-11-09 Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs to the pan and cook until the wine has almost evaporated, 3 to 5 minutes.
From leitesculinaria.com


WILD MUSHROOM STUFFING RECIPE | EATINGWELL
Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated. Meanwhile, heat 1 tablespoon oil in a Dutch oven or large straight-sided skillet over medium heat. Add liver and cook, stirring once or twice, until browned, about 2 …
From eatingwell.com


WILD MUSHROOM STUFFING RECIPE - BACKYARD FORAGER
2017-10-24 Add your choice of broth to the bread mix, 1/2 cup at a time, stirring to combine after each addition. Stop when the mixture holds together lightly. You’ll probably need 1 – 1 1/2 cups in total. Spoon the stuffing into a well-greased casserole dish, and dot the top with butter. Bake at 375F for 35 – 45 minutes or until the top is browned.
From backyardforager.com


WILD MUSHROOM STUFFING RECIPE - WALDY MALOUF | FOOD & WINE
In a large nonreactive skillet, melt 5 tablespoons of the butter. Add the mushrooms and cook over moderately high heat until lightly browned. Stir …
From foodandwine.com


WILD MUSHROOM STUFFING • THE VIEW FROM GREAT ISLAND
Whisk the eggs with the stock (including the mushroom soaking stock) and add to the bowl, tossing everything until really well combined. Turn the stuffing into your prepared pan and dot with 3 tablespoons of butter. Cover with foil and bake for 35-40 minutes. Uncover and drizzle with the remaining butter, melted.
From theviewfromgreatisland.com


WILD MUSHROOM STUFFING | SUMPTUOUS SPOONFULS
2014-12-25 3/4 – 1 cup reconstituted dried wild mushrooms (my favorite is Morel mushrooms); 8 cups bread cubes (I typically use my dad’s homemade whole wheat bread); 1 1/2 cups chopped onion; 1 1/2 cups chopped celery; 1/4 – 1/2 cup mushroom juice (from reconstituting the mushrooms)–or use chicken broth or wine; 2 Tablespoons extra virgin olive …
From sumptuousspoonfuls.com


WALNUT-STUFFED PORTOBELLO MUSHROOMS RECIPE | KITCHN
2022-04-04 Arrange a rack in the top third of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Remove the stems from 4 large or 6 medium portobello mushrooms. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing. Brush the mushrooms all over with 2 tablespoons of the olive oil ...
From thekitchn.com


WILD MUSHROOM STUFFING | SOURDOUGH BREAD STUFFING - EAT THE LOVE
2015-11-06 This wild mushroom and leek stuffing is the perfect solution. Instead of using chicken stock or baking it in the bird itself, it uses plenty of fresh and dried mushrooms to add tons of “meaty” umami flavor and texture. The liquid used to reconstitute the dried mushrooms is also used to moisten the stuffing, adding even more earthy mushroom ...
From eatthelove.com


BRIOCHE STUFFING WITH WILD MUSHROOMS AND CARAMELIZED ONIONS
2018-09-13 Add herbs, walnuts, brioche, egg, and broth. Sprinkle fresh herbs and walnuts into the wild mushroom mixture. Cook, stirring, for 1 minute. Turn the skillet to low and stir in the brioche and egg until just combined.
From makeitgrateful.com


MUSHROOM, APPLE AND WALNUT STUFFED ACORN SQUASH
Instructions. Preheat oven to 350 degrees F. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on baking sheet lined with parchment. Bake about 30 minutes until soft. Meanwhile, in a large sauce pan, heat olive oil. Add mushrooms and sauté for 3-4 minutes.
From mushroomcouncil.com


CHESTNUT AND WILD MUSHROOM STUFFING RECIPE - FOOD NEWS
Drop the chestnuts into boiling water for 2 min, then drain, refresh with cool water, dry and chop each one into 3-4 pcs. Heat 15ml (1tbsp) walnut oil in a pan, add in the mushrooms and onions and fry gently for 4 min. Stir in about a third of the minced chestnuts and …
From foodnewsnews.com


WILD MUSHROOM STUFFING WITH FENNEL AND LEEKS - FEASTING AT HOME
2019-11-18 Add mushrooms. If butter gets too hot add a splash of olive oil. This will temper it. Stir mushrooms every few minutes or so for 10 minutes. Add leeks, fennel, garlic and optional fennel seeds. Continue cooking another 6-7 minutes, stirring occasionally. Add wine or stock with a teaspoon of vinegar).
From feastingathome.com


HERB SOURDOUGH STUFFING WITH WILD MUSHROOMS - ABRA'S KITCHEN
2020-11-19 Toast the bread in the oven until completely dry about 20 minutes, transfer to a large mixing bowl. In a large skillet over medium heat, add olive oil and mushrooms. Saute, stirring occasionally, until golden brown (about 5-7 minutes). Add onion, celery, and fennel to the pan, saute for 2-3 minutes.
From abraskitchen.com


WILD MUSHROOM AND WALNUT STUFFING | REALTREE CAMO
1 pound wild mushrooms, chopped (if you aren’t an experienced mushroom forager, go with someone who is) 1 cup walnuts, lightly chopped and toasted (toast walnuts in a non-stick pan on the stove top until you can smell a roasted nut fragrance in the air) 2 yellow onions, finely chopped. 2 stalks of celery, finely diced. 3 cups chicken stock
From realtree.com


WILD RICE AND MUSHROOM STUFFING - TASTE FOR LIFE
Spoon stuffing into a 13x9-inch glass baking dish or shallow 3 1 ⁄ 2-quart casserole. Cover with foil and bake until heated through, about 20 minutes. Cover with foil and bake until heated through, about 20 minutes.
From tasteforlife.com


WILD MUSHROOM SOURDOUGH STUFFING (DRESSING) WITH SAUSAGE
2021-11-04 Add mushrooms and shallots and cook until liquid is evaporated and mushrooms are browned 10–12 minutes. Stir in celery and cook 2 minutes. Stir in chard, sage, and garlic and cook 30 seconds. Deglaze pan with 2 tablespoons lemon juice then transfer to bowl with pork; season with salt and pepper.
From zestfulkitchen.com


CORNBREAD, WILD MUSHROOM, AND PECAN STUFFING RECIPE | RECIPE
Nov 2, 2019 - Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits of crunch.
From pinterest.ca


WILD MUSHROOM STUFFING RECIPE | MYRECIPES
Ingredient Checklist. Cooking spray ; 1 ounce dried porcini mushrooms ; 10 cups (1-inch cubes) whole-wheat bread (from 14-ounce loaf) ½ cup hazelnuts
From myrecipes.com


CHESTNUT AND WILD MUSHROOM STUFFING | FAR WEST FUNGI | EVS …
2018-08-28 1/3 pound fresh, roasted, and peeled chestnuts ; 8 tablespoons (1 stick) unsalted butter ; 2 ½ cups, crust removed and cut into 1-inch cubes sandwich bread, such as rye, sourdough, or pumpernickel
From ediblesiliconvalley.ediblecommunities.com


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