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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Focaccia Stuffing with Leeks and Wild Mushrooms

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Focaccia Stuffing with Leeks and Wild Mushrooms Empty Focaccia Stuffing with Leeks and Wild Mushrooms

    Post by Lobo Wed 20 Jan 2016, 7:39 pm

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    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 12
    There are as many types of stuffing as there are cooks who make it. Here, wild mushrooms and leeks add an extra depth of flavor to our focaccia stuffing mix for a satisfying Thanksgiving side.






    • 297

    Ingredients:


    • 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
    • 1 1/2 lb. (750 g) wild mushrooms such as shiitake or trumpet
        mushrooms, stemmed and sliced
    • 3 large leeks, thinly sliced
    • 3 celery stalks, diced
    • 1/2 tsp. kosher salt
    • Freshly ground pepper, to taste
    • 1 package Focaccia Stuffing
    • 3 1/2 to 4 cups (875 ml to 1 l) chicken or turkey stock, warmed

    Directions:

    Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33cm) baking dish.

    In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add mushrooms and sauté until browned, about 6 minutes. Transfer the mushrooms to a bowl and set aside.

    In the same sauté pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the leeks, celery, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the leek mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into the croutons. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Fold in the mushrooms.

    Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.

    Williams-Sonoma Test Kitchen
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