Northwestern Wild Mushroom Stuffing (makes about 18 cups)
"Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing...."
INGREDIENTS
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2 cups hot water
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1 ounce dried porcini mushrooms
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1 1 1/2 to 1 3/4-pound loaf unsliced egg bread, crust trimmed, bread cut into 3/4-inch cubes (about 16 cups)
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6 tablespoons (3/4 stick) unsalted butter
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4 cups coarsely chopped leeks (white and pale green parts only; about 3 medium leeks)
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1 cup chopped shallots (about 8)
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1 1/4 pounds crimini or button mushrooms, sliced
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1/2 pound fresh shiitake mushrooms, stems removed, caps sliced
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2 cups chopped celery
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1 cup chopped fresh parsley
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1 cup coarsely chopped toasted husked hazelnuts
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3 tablespoons chopped fresh thyme or 1 tablespoon dried
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2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
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2 large eggs, beaten to blend
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3/4 cup canned low-salt chicken broth
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