This Wild Mushroom Stuffing is inspired by Alice Waters of Chez Panisse
Servings: 8-10
1 pound chanterelles or mixed wild mushrooms
4 tablespoons unsalted butter
4 shallots, peeled and finely diced
4 cloves garlic, minced
Salt and freshly ground black pepper
1/2 cup finely chopped celery
1/4 pound smoked bacon (or 2 tablespoons of bacon grease)
1 turkey or chicken liver, diced
1 day-old baguette, crust removed, to make 4 cups cubed
3 cups milk, or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped Italian parsley
1 lightly beaten egg, if desired.
PREP
Preheat oven to 350 degrees.
Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Sauté until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl. In the same skillet, melt remaining butter. Add the celery and the remaining garlic. Sauté until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms. This can be done one day ahead and then kept in the fridge overnight.
Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
Place in buttered casserole dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking. Bake until mostly heated through, about 25 minutes. Remove parchment and foil, add some drippings if desired. Bake until crispy edges form, about 15 to 20 minutes longer. Check often to be sure it doesn't burn.
