WALNUT MUSHROOM STUFFING

WALNUT MUSHROOM STUFFING image

Number Of Ingredients 14

1 pound walnut bread, cut into 1-inch cubes
1/2 pound sweet French country bread, crusts removed and cut into 1-inch cubes
5 tablespoons unsalted butter + butter to grease pan
3 cups chopped onion, in 1/2-inch pieces
3 celery stalks, cut into 1/2-inch pieces
1/2 pound shiitake or other wild mushrooms, stemmed and quartered
1/2 pound brown or button mushrooms, quartered (or pre-sliced)
Kosher salt to taste
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
1/2 teaspoon finely chopped fresh rosemary, or about 1/4 teaspoon dried
Freshly ground black pepper
3/4 cup currants or raisins
3 cups low-sodium chicken, turkey or vegetable broth

Steps:

Instructions: Place the bread cubes in a single layer on baking sheets and let dry overnight. Or, place in a 200° oven until very dry but not crispy, about 40 minutes. Let cool slightly. Preheat the oven to 350°. Butter a Dutch oven, deep casserole or a 13 x 9-inch glass baking pan. (A deeper casserole yields a moister stuffing.) Put the bread in a very large bowl. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and saute until tender but not browned, about 10 minutes, stirring occasionally. Pour the vegetables over the bread. Melt 2 more tablespoons butter in the skillet and add the shiitake and brown mushrooms. Sprinkle with a little salt and the thyme, sage and rosemary. Cook for about 2-3 minutes, until the mushrooms brown slightly, but don't cook long enough for them to begin releasing liquid. Scrape the contents of the pan into the bowl. Sprinkle the 2 teaspoons salt, lots of black pepper, and the currants over the stuffing. Toss together, then slowly drizzle in the broth, tossing well to moisten all of the bread in the bowl. If needed, add enough water so the bread is saturated with liquid. Place in the prepared pan, dot with remaining butter and cover the pan with foil. Bake for 30 minutes. Uncover, increase oven temperature to 400° and bake until crusty on top, 15-20 minutes.