Turkey Dressing with Wild Mushrooms
This savory dressing brings a wild twist to a classic holiday favorite. A medley of mushrooms—earthy dried porcini, meaty shiitakes, and tender button mushrooms—adds deep, woodsy flavor that elevates the entire dish. Soaked in hot water, the porcini not only rehydrate but also create a rich broth that infuses every bite with umami goodness.
Aromatic leeks, garlic, and thyme build a flavorful base, while dry white wine and a hearty French baguette give the dressing structure and depth. Whether served alongside roasted turkey or as a vegetarian main course with a simple swap of stock, this dressing is a celebration of forest flavors and comfort food at its finest.
Ingredients
Instructions
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Combine water and dried porcini in small bowl.
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Let stand until mushrooms soften, about 30 minutes.
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Using slotted spoon, transfer mushrooms to work surface; chop finely.
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Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
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Melt butter in heavy large pot over medium-high heat.
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Add shiitake and button mushrooms; sauté 10 minutes.
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Add leeks and garlic; sauté 5 minutes.
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Add wine, thyme, and wild mushrooms.
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Cook until almost all wine evaporates, stirring occasionally, about 5 minutes.
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Transfer mixture to very large bowl.
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Mix bread into mushroom mixture.
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Season with salt and pepper;
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Mix in egg.
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Generously butter baking dish and spoon stuffing into prepared dish.
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Cover dish with foil. Bake stuffing in dish until heated through, about 25 minutes.
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Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden.
Note
Suillus granulatus and black trumpets are other mushrooms that are full-flavored when dried and can be used in place of the porcini.