This recipe has been featured in a post on The Recipe Girl blog: Shiitake Mushroom Stuffing.
Shiitake Mushroom Stuffing
- 2 tablespoons extra-virgin olive oil
- 2 large onions, chopped (about 6 cups)
- 4 whole leeks white and pale parts only, finely chopped and then rinsed well (about 5 cups)
- 1 bunch celery, finely chopped (about 4 cups)
- 4 medium garlic cloves, minced
- 8 ounces shiitake mushrooms, rough ends cut off, then slice stems and caps
- 10 cups dried bread, (buttermilk is good) crusts removed and bread cut into ½-inch cubes (from 2 loaves)
- 2 cups dried apricots, coarsely chopped
- ¼ cup chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 cups vegetable broth
- 1 cup (2 sticks) unsalted butter, melted
- kosher salt and freshly ground black pepper, to taste
- In a large skillet, heat oil over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and softened, about 20 minutes, stirring often.
- Add the mushrooms and cook until softened, about 5 minutes. Transfer the mixture to a large platter; spread out and let cool, about 5 minutes. (This can be refrigerated overnight).
- Combine onion-mushroom mixture, cubed bread, apricots, sage and thyme in a large bowl. Just before baking, pour melted butter and broth over the mixture and stir gently to combine. Season with salt and pepper. Let stand for about 10 minutes, allowing bread to soak up the liquid.
- Preheat oven to 375°F.
- If you're stuffing your turkey, get as much as you can into the cavity of the turkey and put the rest in a greased baking dish. Bake until top is crisp and stuffing is heated through, 50 to 55 minutes.
- If you've stuffed your turkey with stuffing, the stuffing should be removed when the turkey is done roasting. Place it in a baking dish and bake for about 30 minutes while turkey is resting (stuffing temperature should reach 165 degrees).
- I covered my baking dish full of stuffing and refrigerated it until I was ready to bake it. It turned out just fine that way.