Shiitake Mushroom Stuffing And Sausage Stuffing Recipes

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MUSHROOM, WHITE SAUSAGE AND PROSCIUTTO STUFFING



Mushroom, White Sausage And Prosciutto Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield Enough stuffing for a 12-pound bird

Number Of Ingredients 14

8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
5 tablespoons unsalted butter
2 ounces prosciutto, chopped
1/3 cup walnuts
4 shallots, finely chopped
1 large garlic clove, finely chopped
Salt and freshly ground pepper
3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
3 tablespoons Cognac, previously flamed
1 cup cubed stale crustless white bread
1/4 cup milk
2 eggs, lightly beaten

Steps:

  • Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
  • Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
  • Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately.

Provided by Bob Cody

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Time 2h50m

Yield 16

Number Of Ingredients 16

2 cups hot water
1 ounce dried porcini mushrooms
1 ¾ pounds egg bread - crust trimmed, and cut into 3/4 inch cubes
1 cup chopped hazelnuts
6 tablespoons unsalted butter
3 leeks, coarsely chopped
1 cup chopped shallots
1 ¼ pounds crimini mushrooms, sliced
½ pound shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped fresh parsley
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
salt and pepper to taste
2 eggs, lightly beaten
¾ cup chicken broth

Steps:

  • Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely.
  • Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.
  • Melt butter in a Dutch oven 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, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.
  • Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 31.8 g, Cholesterol 60 mg, Fat 13.2 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 434.4 mg, Sugar 2.3 g

SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING



Shiitake-Mushroom Stuffing and Sausage Stuffing image

The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 large onions, chopped (6 cups)
4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
1 bunch celery, finely chopped (4 cups)
4 garlic cloves, minced
8 ounces shiitake mushrooms, stems and caps sliced
1 pound sweet Italian sausages, casings removed (for Sausage Stuffing)
10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
2 cups dried apricots, coarsely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme
2 cups homemade or store-bought low-sodium vegetable stock
8 ounces (2 sticks) unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
  • Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
  • If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
  • Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
  • To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
  • Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
  • To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
  • To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

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