A delicious stuffing, I make the veg version without the turkey liver. Stuffing isn't complete for me without sage, so I add fresh sage in with the thyme. I cook mine in a slow cooker for 4-5 hours on high.
Wild Mushroom Stuffing
From EatingWell: November/December 2009
Wild mushrooms make an amazing, rich base for a stuffing for Thanksgiving dinner. This stuffing includes diced turkey liver, which gives it an intense, deep flavor. If you’re not a liver lover or if you’re serving vegetarians, you can omit it from the recipe. (Recipe adapted from Alice Waters.)
3 Reviews for Wild Mushroom Stuffing
This was my first attempt at homemade stuffing on Thanksgiving. I didn't stale the bread enough and should have baked it because the consistency was seriously wet and gooey. Next time I will stale the bread or pop it in the oven prior to assembly. The flavor was amazing though. Even my hubs said he loved the flavor and hopes I'll try it again next year.
NOTE: I couldn't find the wild mushrooms so I just mixed button and baby bella and it was still good.
The stuffing has as amazing mushroom flavor! The only thing that I believe needs tweaked is the amount of bread. Prehaps adding 2-3 more cups would make the stuffing less moist and ensuring the mushroom water has been reabsorbed. Otherwise, it is great!
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