This recipe was provided courtesy of Roaring Fork in Scottsdale, Arizona.
Yield: 8 - 10 servings
Ingredients:
- 1 loaf of focaccia bread
- 1 cup of shitake mushrooms
- 1 cup of oyster mushrooms
- 1 cup of Portobello mushrooms
- 1 stick of unsalted butter
- 3 white onions
- 4 large ribs of celery
- 5 garlic cloves
- 4 large eggs, lightly beaten
- ¾ cup of heavy cream
- ½ cup of turkey giblet stock
- 1 cup of grated Parmigiano Reggiano
- ½ cup of chopped parsley
Preparation:
1. Preheat oven to 350 degrees with rack in the middle. Generously butter baking dish.
2. Put bread in two shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
3. Heat one tablespoon of oil in a 12 inch heavy skillet over medium heat until it simmers, then cook half of mushrooms, stirring and breaking it into pieces until golden brown, about 3 minutes.
4. Transfer with a slotted spoon to a large bowl, brown remaining mushrooms in remaining tablespoon of oil. Transfer to a bowl.
5. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic and ½ teaspoon each of salt and pepper, stirring occasionally until golden brown.
6. Add vegetables and bread to mushrooms.
7. Whisk together eggs, ½ cup of cream, turkey stock, cheese and parsley, then stir into stuffing and cool completely (about 30 minutes).
8. Reserve 5 cups of stuffing to stuff turkey and spoon remainder into a baking dish.
9. Then drizzle with remaining ¼ cup of cream.
10. Cover stuffing and chill
2. Put bread in two shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
3. Heat one tablespoon of oil in a 12 inch heavy skillet over medium heat until it simmers, then cook half of mushrooms, stirring and breaking it into pieces until golden brown, about 3 minutes.
4. Transfer with a slotted spoon to a large bowl, brown remaining mushrooms in remaining tablespoon of oil. Transfer to a bowl.
5. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic and ½ teaspoon each of salt and pepper, stirring occasionally until golden brown.
6. Add vegetables and bread to mushrooms.
7. Whisk together eggs, ½ cup of cream, turkey stock, cheese and parsley, then stir into stuffing and cool completely (about 30 minutes).
8. Reserve 5 cups of stuffing to stuff turkey and spoon remainder into a baking dish.
9. Then drizzle with remaining ¼ cup of cream.
10. Cover stuffing and chill
