Wild Mushroom Stuffing
Start with the master's Braised Wild Mushrooms but OMIT THE FINAL 2 TBSP OF BUTTER. ( you are going to want seriously large saute' pans)
Braised Wild Mushrooms
1/2 cup plus 2 TBSP butter(To be omitted)
2 medium shallots
2 large cloves garlic. minced
1 tsp fresh thyme leaves, chopped
1 pound assorted wild mushrooms, cleaned and cut into large pieces
1 cup dry white wine
1 cup chicken stock
salt and freshly ground pepper
In a large saute' pan heat 1/2 cup butter as hot as possible without burning it. Toss in the shallots and garlic, then sprinkle on the fresh thyme. Add the mushrooms and cook until they are slightly browned, 4 or 5 minutes, taking care not to burn the butter.(Usually longer on home stoves but not much). Add the wine and boil until it is almost evaporated. Add the stock, stir well, and simmer the mushrooms until the liquid is reduced and has thickened slightly. Season the mushrooms with some S&P and DON'T swirl in the remaining 2 TBSP butter.
This can be done a day in advance, as can some of the following steps.
1 Recipe from above
6 TBSP unsalted butter
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, chopped
2 shallots, chopped
3 cups chicken stock
1 15 OZ package unseasoned bread for stuffing or 1 LB stale bread, cut into 1/4 in cubes
2 tsp chopped thyme
1/4 cup chopped parsley
3 extra large eggs
1 cup heavy cream
Coarse salt and freshly ground pepper
Melt 4 TBSP butter in a large saute' pan and cook the onion celery garlic and shallots until they are wilted. Add the mushrooms and 1 cup of the stock, stir well, and cook the mixture until the liquid has almost all evaporated.
Generously butter a shallow 3 Qt serving casserole or a 9X13 in. baking pan. Put the bread in a large bowl. Add the thyme the parsley and the mushroom mixture. Break in the eggs and add the cream and the remaining stock. Using your hands combine everything thoroughly. Season the mixture with some salt and fresh ground pepper. Spread the stuffing mixture evenly in the buttered casserole, dot with the remaining butter, and cover with foil. You can prepare the stuffing up to this point a day in advance. If you do so remove it from the refrigerator 4 hours before serving time.
Preheat the oven to 350 and bake for 45 minutes with the foil on. Remove foil and bake for 20 minutes more until a light crust has formed.
If you are cooking with a turkey at a lower temp allow a little more time initially and then bump it a bit while the turkey rests.