Wild Mushroom and Cognac Stuffing recipe

Ingredients:

• 1 large stale baguette, cut into bite size pieces
• 2 cups chicken or turkey stock
• 1 .5-ounce package of dried mushrooms, porcini, shiitake or similar
• 3 tablespoons butter
• 1 small onion, chopped small
• 2 stalks celery, chopped small
• 1 8 ounce package of white mushrooms, quartered, about 2 cups
• 1 clove garlic, minced
• 1/4 cup cognac
• 1/2 teaspoon dried sage
• 1/4 cup chopped fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 350F.

2. Heat the turkey stock until very hot either in a bowl in the microwave or in a pot on the stove. Once hot add the dried mushrooms and set aside.

3. In a large saute pan heat the butter over medium high heat until melted. Add the onion and celery, cook until soft and translucent, about 5 minutes.

4. Add the white mushrooms and cook until soft and browned, about 8 minutes.

5. Add the garlic and cook until fragrant, about 3 minutes.

6. Add the cognac and cook until completely reduced. Add the remaining ingredients and remove from heat.

7. Remove the dried mushrooms from the turkey stock and chop small. Add to the mushroom and onion mixture.

8. Stain the turkey stock into a large bowl to remove any sediment from the mushrooms.

9. Add the mushroom/onion mixture and bread into the large bowl. Toss with a spoon to combine.

10. Place the stuffing into a baking dish and cover with foil. Bake 30 minutes.

11. Remove the foil and bake another 10 minutes or until the top is browned and crisp.

Author: Rachael Daylong

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