A fantastic Thanksgiving stuffing recipe using three types of mushrooms and plenty of Parmigiano-Reggiano for a delicious holiday side dish.
Just ten days until Thanksgiving is here. I want to rant about how the time has flown, where did it all go, why can’t it still be summer with a margarita in my hand and hot sand under my feet…instead I’ll just be grateful that next week – if we’re lucky – we’ll all get to fill our bellies and – if we’re even luckier – we’ll be filling them with the people that we love, people we truly want in our lives.
I’ve already made my Thanksgiving dinner several times over. One dish and then another, testing and retesting when needed, filling my fridge with more food than we could ever possibly eat.
I’ve enjoyed this Wild Mushroom and Parmesan Thanksgiving Stuffing recipe more times than I care to admit. It goes so well with juicy roasted turkey though, so I can’t complain too much. Plus, we’re talking wild mushrooms here…everybody’s got time for that.
I use ghee in this Thanksgiving stuffing recipe because it adds a rich flavor and it’s important to cook your mushrooms over a high heat so they brown well. If you can’t find ghee (available in most Asian markets) you can make your own clarified butter which is very similar or simply use regular butter (just take the heat down significantly so it doesn’t burn).
Don’t be tempted to skimp on the wild mushrooms or the Parmigiano-Reggiano here – you need to use top-quality ingredients since there are so few. This dish has an earthy flavor which pairs well with my Sweet Potato Casserole with Pecan Topping and Marshmallow Drizzle that’s coming later this week, so be sure to sign up for the newsletter in the sidebar or just check back so you don’t miss it!
- 1 1/2 cups hot water
- 1/2 ounce dried porcini mushrooms
- 1 cup ghee, can use butter but cook over a lower heat so butter doesn't burn
- 1 pound fresh shiitake mushrooms, sliced (discard stems)
- 1 pound button mushrooms, sliced
- 2 leeks, white and pale green parts only, chopped
- 6 garlic cloves, minced
- 2 cups dry white wine
- 2 teaspoons fresh thyme, chopped
- 1 large baguettes, cut into small, bite-sized pieces (about 12 ounces)
- 1 large egg, beaten
- 1/2 cup finely grated parmesan, divided (Parmigiano Reggiano recommended)
- kosher salt & freshly ground black pepper
- Preheat oven to 350F.
- Place dried porcini in small bowl. Pour hot water over mushrooms and let stand until mushrooms soften, about 30 minutes. Pour mixture through a fine mesh strainer (leaving any sediment behind), reserving liquid. Chop mushrooms and set aside.
- Melt ghee in a large skillet over high heat. Add shiitake and button mushrooms; stir to coat all the mushrooms Stir occasionally, allowing the mushrooms to brown well (about 10 minutes).
- Reduce heat to medium, add leeks and garlic then cook another 5 minutes. Add wine, thyme, and porcini mushrooms, increase heat to medium-high. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. Transfer mixture to very large bowl. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups).
- Add bread to mushroom mixture and stir gently. Season with salt and pepper; mix in egg. Grate 1/4 cup parmesan into mixture and gently mix in.
- Generously butter an 11x7 baking dish. Transfer stuffing to prepared dish. Grate remaining parmesan over the top. Cover and bake for 20 minutes, then remove cover and bake uncovered until heated through, about 20 minute more.
Adapted from Epicurious.