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Wild Mushroom, Leek, and Filbert Dressing

A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.

  • Prep:
  • Total Time:
  • Servings: 8
Wild Mushroom, Leek, and Filbert Dressing

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012

Ingredients

  • 1 stick unsalted butter, divided, plus more for dish and top
  • 1 onion, finely chopped
  • 1 leek (white and pale-green parts only), halved lengthwise, thinly sliced crosswise, washed well, and thoroughly drained
  • Coarse salt and freshly ground pepper
  • 3 tablespoons fresh thyme leaves
  • 1 1/2 pounds mixed wild and cultivated mushrooms, cleaned, trimmed, and thinly sliced
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken broth
  • 12 cups day-old chewy, rustic bread (from a 1 1/2-pound loaf), crust removed
  • 3/4 cup filberts (hazelnuts), toasted and very coarsely chopped
  • 3 large eggs, lightly beaten

Directions

  1. Preheat oven to 375 degrees. Brush a 2 1/2-quart baking dish with butter.

  2. Melt 2 tablespoons butter in a large saute pan over medium heat. Add onion, leek, and 1/2 teaspoon salt, and cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in thyme, and transfer to a plate.

  3. Return pan to stove, raise heat to medium-high, and melt 2 tablespoons butter. Saute half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to plate with onion and leeks. Saute remaining mushrooms in same manner, and transfer to plate.

  4. Return pan to stove over medium-high heat. Add wine, bring to a boil, and cook until reduced by half. Add broth, and bring to a simmer.

  5. Place bread in a large bowl. Pour broth mixture over bread, and toss until evenly absorbed. Gently stir in mushrooms, onion and leeks, nuts, and eggs; season with pepper. Stuffing can be made up to this point (do not add eggs) 1 day ahead and refrigerated. Let come to room temperature before stirring in eggs and baking.

  6. Transfer dressing to baking dish. Cover, and bake 30 minutes. Uncover dish, dot with remaining 2 tablespoons butter, and bake until top is golden brown and crisp, 30 to 35 minutes. Let cool 30 minutes before serving.

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