Wild Mushroom Stuffing

Name: Wild Mushroom Stuffing
Yield: serves 4 to 6 as a side dish
Ingredients: 12 ounces artisanal sourdough bread (about 1 medium loaf); 1 ounce dried shatake mushrooms; 3 1/2 tablespoons unsalted butter; 7 ounces fresh mushrooms, such as crimini and chanterelles, wiped clean; 3 tablespoons pale dry sherry; 1/2 large yellow onion, diced; 1 1/2 large celery ribs, diced; 2 garlic cloves, minced; 2 teaspoons fresh thyme or 1 1/4 teaspoons dried; 1 1/2 teaspoons chopped fresh sage or 3/4 teaspoon dried; 2 teaspoons fresh marjoram, chopped, or 1 teaspoon dried; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 ounces semihard grating cheese (page 23), shredded (1/2 cup); 1/2 cup Turkey Stock (page 231), Chicken Stock (page 230), or store-bought low-sodium chicken or vegetable broth

December 22, 2011

THE PACIFIC NORTHWEST HAS A CORNUCOPIA OF MUSHROOMS: morels and porcini in the spring, chanterelles and black trumpets in the fall and winter, and fresh shatakes all year round. Earthy mushrooms bring a new dimension to stuffing. Serve the mushroom stuffing with Kale-Stuffed Chicken Breasts (page 118) or on its own as a vegetarian main course.

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