Wild Mushroom Thanksgiving Stuffing

For all you mushroom lovers out there, this is YOUR stuffing recipe! It uses 3 different types of mushrooms to make it extra-good, and it's not just good for Thanksgiving. Stuffing is good year-round, as far as we're concerned.

Ingredients

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pound egg bread, crust trimmed
6 tablespoons unsalted butter
3 leeks, chopped
1 cup shallots, chopped
1 1/4 pound crimini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
2 cups chopped celery
1 cup chopped parsley
1 cup dry roasted hazelnuts, chopped
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
3/4 cup chicken stock
salt to taste
ground black pepper to taste

Instructions

Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft, about 30 minutes.
Drain, reserving soaking liquid.
Squeeze porcini dry and chop coarsely.
Preheat oven to 325F degrees (165C degrees).
Divide cubed bread between two baking sheets.
Bake until beginning to brown, about 15 minutes.
Cool, then transfer to a very large bowl.
Melt the butter in a heavy Dutch oven over medium-high heat.
Add the leeks, shallots, cremini or button and shiitake mushrooms.
Sauté until golden and tender, about 15 minutes.
Mix in the celery and porcini mushrooms and sauté for another 5 minutes.
Transfer mixture to the bowl with the bread crumbs.
Mix in the parsley, hazelnuts, thyme and sage.
Season with salt and pepper and stir in the beaten eggs.

To Bake The Stuffing In A Turkey:

Fill the main cavity with the stuffing.
Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup.
Add enough broth mixture to the remaining stuffing (that is not in the bird) to moisten.
Spoon that remaining stuffing into a buttered baking dish.
Cover with buttered foil.
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
Uncover and bake until top is crisp, about 15 minutes.