Tasty Wild Mushroom Stuffing

For a guilt free but satisfying mushroom recipe, try this easy tasty wild mushroom stuffing. Whether you're cooking for Thanksgiving or just a weeknight dinner, this stuffing is both healthy and delicious.

Notes

Try out some of these other 14 Recipes for Stuffing a Turkey that you won't want to miss.

Ingredients

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pound low carb egg bread, trimmed crust
6 tablespoons margarine
3 chopped leeks
1 cup chopped shallets
1 1/4 pound sliced crimini mushrooms
1/2 pound sliced shiitake mushrooms
2 cups chopped celery
1 cup chopped parsley
1 cup dry roasted hazelnuts, chopped
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
3/4 cup low sodium chicken stock
salt to taste
freshly ground black pepper to taste

Instructions

Mix the two cups hot water and the porcini mushrooms. Let sit, about a half hour, until the mushrooms are soft.
Drain, reserving soaking liquid.
Squeeze porcini until dry and coarsely chop.
Preheat oven to 325 degrees F.
Split cubed bread between two baking sheets.
Bake about 15 minutes, until they start to brown.
Cool, then transfer to large bowl.
Melt the margarine in a heavy Dutch oven over medium-high heat.
Add the leeks, shallots, cremini or button and shiitake mushrooms.
Sauté about 15 minutes, until golden and tender.
Mix in the celery and porcini mushrooms and sauté for another 5 minutes.
Transfer mixture to the bowl with the bread crumbs.
Mix in the parsley, hazelnuts, thyme and sage.
Season with salt and pepper to tatse and stir in the beaten eggs.

To Bake The Stuffing In A Turkey:

Fill the main cavity with the stuffing.
Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup.
Add broth mixture to the remaining stuffing until moist.
Spray baking dish with cooking spray. Spoon remaining stuffing into baking dish.
Cover with foil.
Bake stuffing in dish, about 30 minutes until heated through.
Uncover and bake about 15 minutes, until top is crisp.