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Leek and Wild Mushroom Stuffing Recipe

Leek and Wild Mushroom Stuffing Recipe

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Ingredients

Count

Nutrition

272

Calories

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Ingredients:

Serving

1 1/2 cups hot water
1/2 oz dried porcini mushrooms
1 cup (2 sticks) butter
1 lb fresh shiitake mushrooms, stems removed, caps sliced
1 lb button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tbsp chopped fresh thyme
1 1/2 8- oz french-bread baguettes , halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

Directions:

Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.96 Kcal (1139 kJ)
Calories from fat	97.43 Kcal
		% Daily Value*
Total Fat	10.83g	17%
Cholesterol	42.9mg	14%
Sodium	20.75mg	1%
Potassium	357.77mg	8%
Total Carbs	28.63g	10%
Sugars	2.84g	11%
Dietary Fiber	3.58g	14%
Protein	7.22g	14%
Vitamin C	3.5mg	6%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	27.7mg	3%

Amount Per 100 g
Calories	113.14 Kcal (474 kJ)
Calories from fat	40.53 Kcal
		% Daily Value*
Total Fat	4.5g	17%
Cholesterol	17.84mg	14%
Sodium	8.63mg	1%
Potassium	148.84mg	8%
Total Carbs	11.91g	10%
Sugars	1.18g	11%
Dietary Fiber	1.49g	14%
Protein	3g	14%
Vitamin C	1.4mg	6%
Iron	0.4mg	5%
Calcium	11.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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