Stuffing Recipes

Wild Mushroom Stuffing recipe

Use this stuffing with poultry or inside peppers or tomatoes for a delicious meal. If you canít get hold of the different mushrooms, use chestnut mushrooms instead.

Ingredients:

  • 800g bread, diced and dried in an oven
  • 3 leeks
  • 3 celery stalks
  • 3 shallots
  • 85g butter
  • 250g shiitake mushrooms
  • 500g chestnut mushrooms
  • 125g roasted hazelnuts
  • 2 eggs
  • 200ml chicken stock
  • Handful of chopped parsley
  • 2 tbsp. chopped sage
  • 2 tbsp. chopped thyme
  • 500ml hot water
  • 30g porcini mushrooms
  • Salt and pepper

Directions:

  1. Whiz the bread in a food processor or place it into a bag and bash it with a rolling pin to form breadcrumbs.

  2. Place the porcini mushrooms in a large bowl and cover them with the 500ml hot water. Leave them to stand for about 30 minutes, then remove and squeeze the mushrooms to get rid of any excess liquid. Donít throw away the soaking liquor.

  3. Finely chop the leek, shallots, and celery, until they're all around the same size.

  4. Coarsely chop the mushrooms. You donít want them to be too small, as this is a textured stuffing. Finely chop the roasted hazelnuts.

  5. Melt the butter in a large frying pan. Once warm, add the celery, shallots and leeks and cook them gently for about fifteen minutes until soft and translucent. Drain them of the excess butter and set them to one side.

  6. Cook all of the mushrooms until browned and add them to the vegetable mixture. Combine the mushrooms and veg with the breadcrumbs and nuts, then stir in the eggs, parsley, sage and thyme. Season the mixture well.

  7. Combine half of the porcini liquor with the chicken stock and pour over the stuffing mixture. Use just enough liquid to moisten the mixture.

  8. If cooking the stuffing separately in the oven, press it into a greased and lined loaf tin and cook for half an hour at 200C. If cooking in poultry, put it into the oven inside the poultry for the last half an hour of cooking, and if cooking in peppers or tomatoes, it needs to be cooked for about twenty minutes.

Author: Laura Young

Back to the Stuffing Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Your website URL: (optional)
Login or register to include your website link.
Recipe rating: (optional)
Recipe difficulty: (optional)
Dessert: (optional)
Upload photo: (JPEG format, optional)
Abbreviations
tbsptablespoon
ggrams
mlmililitres
įCdegrees Celsius (Centigrade)

Data:

Published: February 24, 2011
Privacy Policy
Published by Starsol