Wild Mushroom Stuffing

  • Active Time 1h
  • Total Time 1h 45m

10 servings, about 1 cup each

Wild mushrooms make an amazing, rich base for a stuffing for Thanksgiving dinner. This stuffing includes diced turkey liver, which gives it an intense, deep flavor. If you’re not a liver lover or if you’re serving vegetarians, you can omit it from the recipe.

ingredients

  • 10 cups day-old bread, crusts removed, cubed
  • 3 cups low-fat milk
  • 3 tablespoons extra-virgin olive oil , divided
  • 1 turkey liver or 2 chicken livers, diced
  • 3 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 4 shallots, finely diced
  • 2 cups finely chopped onions
  • 2 pounds chanterelle mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped
  • 1/4 cup chopped Italian parsley
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 large eggs, lightly beaten

directions

Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Place the 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 the liver and cook, stirring once or twice, until browned, about 2 minutes. Transfer to a large bowl.

Add the remaining 2 tablespoons oil and butter to the pan and heat over medium heat. Add the garlic and shallots and cook, stirring often, until softened and fragrant, about 2 minutes. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring often, until the mushroom have softened and the liquid released has evaporated, 8 to 12 minutes. Add to the bowl with the liver.

Drain and squeeze the bread and add to the bowl with the mushroom mixture (discard any remaining milk). Add the parsley, thyme, salt and pepper; stir to combine. Taste and adjust the seasoning, if necessary. Stir in the eggs. Transfer the stuffing to the prepared baking dish.

Bake until heated through and golden on top, about 45 minutes.

Tip: Make Ahead: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350 degrees F until hot and golden, 50 minutes to 1 hour.<br><br>Recipe adapted from Alice Waters.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10123

nutrition information per serving

270 calories; 12g total fat; 4g total saturated fat; 80mg cholesterol; 569mg sodium; 32g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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