Best Wild Mushroom Leek And Filbert Dressing Recipes

VEGAN STUFFING WITH MUSHROOMS AND LEEKS

Vegan Stuffing with Mushrooms and Leeks image

Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 2h20m

Number Of Ingredients 11

Ingredients

1 pound sourdough bread, cut into 3/4-inch cubes (8 cups)
7 tablespoons extra-virgin olive oil, plus more for brushing
1 1/4 pounds cremini mushrooms, stems trimmed, quartered or halved if small (6 cups)
Kosher salt and freshly ground pepper
2 medium leeks, white and light-green parts only, halved and thinly sliced (2 cups)
1 rib celery, thinly sliced (1/2 cup)
2 sprigs thyme, plus 1 tablespoon finely chopped fresh thyme leaves
2 cloves garlic, minced (2 teaspoons)
1/4 teaspoon red-pepper flakes
2 cups low-sodium vegetable broth
1/2 cup chopped flat-leaf parsley, plus more for serving

Steps:

Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.

NORTHWESTERN WILD MUSHROOM STUFFING

Northwestern Wild Mushroom Stuffing image

Categories Mushroom Side Bake Sauté Thanksgiving Stuffing/Dressing Leek Sage Thyme Bon Appétit Peanut Free Soy Free

Yield 14 to 16 Servings (about 18 cups)

Number Of Ingredients 15

Ingredients

2 cups hot water
1 ounce dried porcini mushrooms
1 1 1/2 to 1 3/4-pound loaf unsliced egg bread, crust trimmed, bread cut into 3/4-inch cubes (about 16 cups)
6 tablespoons (3/4 stick) unsalted butter
4 cups coarsely chopped leeks (white and pale green parts only; about 3 medium leeks)
1 cup chopped shallots (about 8)
1 1/4 pounds crimini or button mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced
2 cups chopped celery
1 cup chopped fresh parsley
1 cup coarsely chopped toasted husked hazelnuts
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
2 large eggs, beaten to blend
3/4 cup canned low-salt chicken broth

Steps:

Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely.
Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl.
Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing.
To bake stuffing in turkey:
Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.