| | Directions |
- In a small bowl, pour the hot water over the porcini mushrooms. Soak until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
- Preheat oven to 350 degrees. Arrange bread cubes on baking sheet in a single layer. Bake until lightly browned, approximately 12 minutes.
- In a small pan, toast hazelnuts over medium heat until lightly browned and frangrant.
- In a large pot, melt butter over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms; cook for 5 minutes. Transfer to a large bowl.
- Add toasted bread cubes, hazelnuts and herbs to bowl. Stir in beaten eggs.
- Combine chicken broth and 3/4 cup reserved porcini soaking liquid; add broth mixture to the stuffing to moisten.
- Transfer stuffing to a buttered casserole dish. Cover with foil and bake in preheated oven for about an 1 hour. Uncover, and bake until top is crisp, about 15 minutes.
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Prep Time: 1 hour
Cook Time: 1.5 hours
Servings: 12
|  | | Ingredients | | - | | 2 cups hot water |
| - | | 1 ounce porcini mushrooms - dried |
| - | | 1 3/4 pounds egg bread - crustless, cubed |
| - | | 1 cup hazelnuts - chopped |
| - | | 6 tablespoons butter |
| - | | 3 leeks - chopped |
| - | | 1 cup shallots - chopped |
| - | | 1 1/4 pounds crimini mushrooms, sliced |
| - | | 1/2 pound shiitake mushrooms, sliced |
| - | | 2 cups celery - chopped |
| - | | 1 cup fresh parsley - chopped |
| - | | 3 tablespoons fresh thyme - chopped |
| - | | 2 tablespoons fresh sage - chopped |
| - | | salt and pepper - to taste |
| - | | 2 eggs - lightly beaten |
| - | | 3/4 cup chicken broth |
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