Wild Mushroom Stuffing Recipe

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Ingredients

Count

Nutrition

3968

Calories

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Ingredients:

Serving

cooking spray
1 oz dried porcini mushrooms
10 cup (1-inch cubes) whole-wheat bread (from 14-oz loaf)
1/2 cup hazelnuts
1 1/2 cups boiling water
3 tbsp unsalted butter
3 tbsp olive oil
8 medium shallots (1/2 lb), thinly sliced
2 lb mixed wild mushrooms, sliced 1/4-inch thick
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 tbsp finely chopped fresh sage
1 tsp salt, divided
1/2 cup medium- dry sherry
1/2 cup finely chopped flat-leaf parsley
3 cups low-sodium chicken broth
3 large eggs, lightly beaten
1/2 tsp pepper

Directions:

Preheat oven to 400° with racks in upper and lower thirds. Spray 3-quart baking dish with cooking spray.
Put dried porcinis in a heatproof bowl and pour boiling water over them. Let steep 30 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a bowl, pressing to extract liquid. Reserve 1 cup mushroom water. Transfer porcinis to a cutting board and chop.
Arrange bread in one layer in 2 large, shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry (10-15 minutes). Cool; transfer to large bowl.
Toast hazelnuts on a baking pan in oven until fragrant (6-8 minutes). Transfer to a kitchen towel and rub off loose skins. Let cool and coarsely chop.
Meanwhile, cook shallots in butter and oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden (about 6 minutes). Add porcinis and wild mushrooms, celery, sage, and 1/2 teaspoon salt, and cook, stirring occasionally, until liquid from mushrooms has evaporated (20-30 minutes). Add sherry and deglaze skillet by boiling, stirring, and scraping up any brown bits, until sherry is reduced by half (about 2 minutes). Add vegetable mixture to bread in bowl. Add hazelnuts and parsley and toss.
Whisk together chicken broth and reserved mushroom water, eggs, remaining 1/2 teaspoon salt, and pepper; stir into bread mixture. Transfer to baking dish. Bake, loosely covered with a sheet of foil, in lower third of oven (30 minutes). Remove foil and bake until top is browned (about 20 minutes more).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3967.83 Kcal (16613 kJ)
Calories from fat	1630.28 Kcal
		% Daily Value*
Total Fat	181.14g	279%
Cholesterol	649.59mg	217%
Sodium	8707.09mg	363%
Potassium	5812.61mg	124%
Total Carbs	477.72g	159%
Sugars	99.51g	398%
Dietary Fiber	62.27g	249%
Protein	149.42g	299%
Vitamin C	119.5mg	199%
Vitamin A	0.4mg	14%
Iron	34.1mg	190%
Calcium	1341.1mg	134%

Amount Per 100 g
Calories	105.78 Kcal (443 kJ)
Calories from fat	43.46 Kcal
		% Daily Value*
Total Fat	4.83g	279%
Cholesterol	17.32mg	217%
Sodium	232.13mg	363%
Potassium	154.96mg	124%
Total Carbs	12.74g	159%
Sugars	2.65g	398%
Dietary Fiber	1.66g	249%
Protein	3.98g	299%
Vitamin C	3.2mg	199%
Iron	0.9mg	190%
Calcium	35.8mg	134%

* 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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