Radio host Jennifer Koppelman-Hutt joins Martha in the kitchen to make porcini, chestnut, and sausage stuffing from Martha's Ultimate Thanksgiving Menu.
Combine porcini with boiling water, and let soak for about 30 minutes.
Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.
If you forget to leave the bread on the counter overnight to dry, toast it in an oven heated to 200 degrees for 30 minutes. This recipe makes a generous amount of stuffing. If the entire batch doesn't fit (loosely packed) inside the turkey, bake the leftovers in a separate dish.