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Recipe Detail Page
Shiitake Mushroom, Fruit & Nut Stuffing
Holiday 2010
The earthy taste of mushrooms tossed with fresh and dried fruit and savoury herbs is so aromatic that you won’t need much seasoning when it comes to dressing the turkey. Chopped portobello mushroom or a mix of mushrooms could be substituted for shiitakes.
Makes about 10 cups (2.5 L)
8 cups (2 L) dried whole wheat or light rye (without caraway seeds) bread cubes
1/2 lb (250 g) shiitake mushrooms
1/2 cup (125 mL) butter
1 large onion, chopped
3 garlic cloves, minced
1 cup (250 mL) dried apricots
2 red skinned apples
1 pear
1 cup (250 mL) pitted prunes, chopped
1 bag (100 g) hazelnuts, about 1 cup (250 mL)
3 tbsp (45 mL) each chopped fresh thyme and sage leaves
1 tbsp (15 mL) chopped fresh rosemary
2 tsp (10 mL) dried marjoram leaves
1 to 2 tsp (5 to 10 mL) salt
1/2 tsp (2 mL) black pepper
11/4 to 11/2 cups (300 to 375 mL) chicken broth
1 Place bread in a large bowl. Discard stems from shiitakes, then thinly slice caps. Melt butter in a large wide pan over medium heat. Add mushrooms, onion and garlic. Stir occasionally until very tender, about 8 minutes.
2 Meanwhile, using scissors, thinly cut apricots. Core apples and pear (there’s no need to peel either) then coarsely chop. Add to bread along with prunes, hazelnuts, herbs, 1 tsp (5 mL) salt, pepper and chicken broth. Stuffing should be moist but not wet; drizzle in a bit more broth if needed. Stir. Taste and add more salt if needed. It is better to err on the side of over-seasoning.
3 Just before roasting turkey, stuff stuffing into cavity and back of turkey without packing too tightly. Or bake at 325°F (160°C) in covered baking dish until hot, 40 to 45 minutes.
Makes about 10 cups (2.5 L)
