FANCY MUSHROOM STUFFING

By BobD

Ingredients

• 1/2 pound chanterelles
• 1/2 pound shiitakes

Details

Servings 12
Adapted from events.nytimes.com

Preparation

Step 1

Using a sharp knife, mince the chanterelles and the shiitakes (a food processor will mince the mushrooms too fine).

In step 1 of the recipe for basic bread stuffing, add the minced mushrooms to the skillet with the minced onion. Cook over low heat for 15 minutes, rather than 5 minutes.

Add all remaining ingredients except bread cubes and broth and stir well.

Transfer the mixture to a large bowl, add the bread cubes and broth and toss to combine well. If baking in a casserole, it will not be necessary to add more chicken broth.

Basic Bread Stuffing

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.

When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.

YIELD about 10 cups