With at least one discussion already begun about Thanksgiving, I thought I'd post this now. This one is TnT and it's been a hit every time I've served it. This is the only stuffing recipe I've ever tried that is truly delicious made outside of the bird. It's rated as moderately difficult, but I didn't find it that hard, just a bit time consuming. For me most of the "wild" mushrooms are porcini because they are more affordable and more easily available, and I love the earthy flavor. I also go about half farm raised button, cremini and portobello and half wild, but that's mostly a matter of price and availability too.
It's not dietetic, but then this is Thanksgiving!
Credit goes to Chef Waldy Malouf and Food and Wine magazine.
Wild Mushroom Stuffing
6 Tbs unsalted butter
1 1/2 lbs mixed fresh mushrooms (I like a mix of wild - porcini, oyster, chantrelle, morel, etc. - and tame - portobello, button, cremini), tough stems removed, mushrooms cut into 1-inch pieces
4 medium shallots, finely chopped
4 large garlic cloves, minced
2 large celery ribs, finely chopped
1 medium onion, chopped
1 Tbs minced fresh thyme
1 cup dry white wine
5 cups Chicken Stock or canned low-sodium broth
Salt and freshly ground pepper
1 lb loaf of peasant bread, cut into 1/2-inch dice and toasted until dry
2 cups heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
3 large eggs, beaten