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Wild Mushroom & Wild Rice Stuffing
Created by AndrewM, Wednesday, 07 December 2011


Wild full flavored dressing for a holiday twist.

  • 1 C. wild rice
  • 1.5 C. water
  • 1.5 C. chicken broth
  • 1 t. salt
  • 1 oz. dried porcini
  • 2 oz. dried shaggy parasol
  • 1/2 C. butter (one stick)
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 1 lb. fresh small shiitake caps, cut in half, then sliced 1/8" cross-ways
  • 2 t. dried sage
  • 2 t. dried thyme
  • 1 t. dried tarragon
  • 1/4 C. Italian parsley, chopped
  • 2 t. salt
  • 1 t. fresh ground pepper
  • 1/2 C. dry sherry
  • 12 C. rustic dry bread cubes
  • 2 C. chicken broth
  1. Bring rice, water, broth and salt to a boil. Reduce heat and simmer, covered 40-50 minutes or just until kernels puff open. Uncover, fluff with a fork and cook another 5 minutes. Drain off any excess liquid and let cool a bit.
  2. Soak porcini and shaggy parasol separately each in 2 C. warm water 10-15 minutes or until soft. Remove from water, remove any woody stems, squeeze dry and chop. Reserve 1 C. of each mushroom water, avoiding any grit.
  3. Melt butter in a large skillet over medium heat. Add onions, celery, shiitake and a pinch of salt. Saute 5 minutes. Add chopped porcini and shaggy parasol. Saute another 5 minutes or until shiitake are soft but not browned. Add herbs, salt, pepper and sherry. Cook another 2 minutes.
  4. Fold together wild rice, cooked vegetables, bread, reserved mushroom liquid and broth in a large bowl.
  5. Put the dressing in a greased large oven proof container with cover. Cook covered at 350F for 30 minutes, uncover and cook another 15 minutes.
Additional Tips

Home made stock from roasted turkey bones or the pan drippings degreased, strained and thinned 75% will make this more flavorful.

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