WILD MUSHROOM AND WALNUT STUFFING

WILD MUSHROOM AND WALNUT STUFFING image

Number Of Ingredients 14

1/4lb. unsalted butter
4 strips of double-smoked bacon, chopped (optional)
1 large onion, diced
4 stalks of celery, diced
1 cup coarsely chopped chanterelle mushrooms
1/2 cup sliced shitake mushrooms
1/2 red pepper, diced
2 loaves multigrain bread (diced and dried for at least one hour)
2 large carrots, shredded
1 cup toasted walnuts, roughly chopped
2 tbsp. each chopped fresh thyme, sage and parsley
3 eggs
3 cups warm chicken, vegetable or mushroom stock
Salt and pepper to taste

Steps:

In a large skillet, over medium heat, melt butter. Add bacon and cook until golden and lightly crisped, about 2 or 3 minutes. Add onions, celery, muchrooms and red pepper and continue to cook until vegetables are just tender. In a large mixing bowl, combine diced dry bread, shredded carrots, walnuts and herbs. Whisk the eggs and pour over top of bread mixture. Add half of the stock and bacon vegetable mixture. With your hands, turn and mix all ingredients well. Season with salt and pepper. Add more stock if mixture is too dry. Transfer into a large oven-proof casserole dish, cover and back in 375 over for 35 to 45 minutes. Serves 6