• Ingredients: 19
  • Serves: 12

Porcini stuffing with leeks with *porcini mushrooms are available at italian markets, specialty foods stores and many supermarkets..


  • *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

For wild-rice risotto

  • 3 large eggs, separated
  • About 1/2 cup olive oil


  • 1 tbsp. active dry yeast
  • 3 tbsps. firmly packed light brown sugar
  • 1/4 tsp. ground ginger
  • 1/2 cup warm water
  • 1 milk
  • 2 tsps. salt
  • 2 tbsps. walnut oil or unsalted butter, melted
  • 4 1/2 cups unbleached all-purpose flour

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes.

    For this step you will need

  2. Step 2 Combine chicken broth and 1/3 cup Madeira in large saucepan. Simmer mixture 5 minutes. Remove from heat.

    For this step you will need

  3. Step 3 Add porcini mushrooms. Cover and soak until porcini are tender, about 15 minutes. Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible.

    For this step you will need

  4. Step 4 Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add leeks and carrots and sauté until carrots are crisp-tender, about 6 minutes.
  5. Step 5 Transfer to medium bowl. Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
  6. Step 6 Add crimini mushrooms and sauté until liquid evaporates and mushrooms are golden, about 6 minutes.

    For this step you will need

  7. Step 7 Add shallots and reserved porcini mushrooms; sauté 1 minute. Add remaining 2/3 cup Madeira and cook until liquid evaporates, about 2 minutes.

    For this step you will need

  8. Step 8 Add herbs and sauté 1 minute. Add to bowl with leeks. (Bread, mushroom broth and vegetable mixture can be prepared 1 day ahead.
  9. Step 9 Cover separately. Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.) Add vegetable mixture to bread.

To bake stuffing in turkey:

  1. Step 10 Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
  2. Step 11 Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down.
  3. Step 12 Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish:

  1. Step 13 Preheat oven to 350°F. Generously butter 15x10x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and add mushroom broth to moisten stuffing before baking.
  2. Step 14 Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

Nutrition information

Calories 246 Carbohydrates 32 g (11%)
Fat 9 g (14%) Protein 9 g (18%)
Saturated Fat 4 g (22%) Sodium 214 mg (9%)
Polyunsaturated Fat 1 g Fiber 3 g (12%)
Monounsaturated Fat 3 g Cholesterol 94 mg (31%)