Not So Traditional Thanksgiving Stuffing

One of my favorite times of year is Thanksgiving.  Trying out different recipes, adding new flavors to a classic dish,  and incorporating those items with the classic turkey and ham is a great way to get creative. 

This is a vegetarian dish, that I'm pretty sure will be a huge hit, even with the non-vegetarians. 

Wild Mushroom Stuffing

2 ounces Porcini Mushrooms (dried)
3 cups Water, hot
2 pounds Ciabatta, cubed, toasted
1 cup Almonds, toasted, chopped
¼ cup Grape Seed Oil
3 each Leeks (white parts only), diced
½ cup Shallots, minced
3 each Garlic Cloves, minced
1 cup Celery
1 ½ pounds Chanterelle Mushrooms, sliced
1 pound Blue Foot Mushrooms, sliced
½ cup Parsley, finely chopped
3 T Thyme, chopped
3 T Sage, finely chopped
1 ½ cups Turkey Stock (or Vegetable Stock)

Soak porcini mushrooms in 3 cups of hot water until they are soft, approximately 30 minutes. Reserve soaking liquid and coarsley chop the mushrooms.

Preheat oven to 350 degrees. Arrange the ciabatta cubes on a baking sheet in a single layer. Bake until golden brown, about 15 minutes. Spread the almonds over a baking sheet and toast until golden brown.

In a large sauce pan, heat the grape seed oil sauté the leeks, shallots, and celery until translucent, about 3 minutes. Add the garlic, porcini, chantrelles, and blue foot mushrooms and continue to sauté for 3 minutes. Add the reserved porcini liquid and turkey stock and bring to a boil. Add the toasted ciabatta and completely incorporate. At this point, the stuffing may need to be adjusted with more liquid. Add the almonds, parsley, and thyme. Adjust seasoning with salt.

Recipe Credit: Golden Door Executive Chef Curtis Cooke