Recipe - Porcini Stuffing With Leeks

1 Loaf un cut or sliced up egg bread; cut
into One half to
; 3/4inch cubes
; (about 16 cups)
; (1pound)
2 Three fourths cup Canned lowsalt chicken
broth
1 cup Madeira
2 ounce Dried porcini mushrooms; *
brushed clean of
; any grit
5 tablespoon Butter
5 md Leeks; (white and pale
; green parts only),
; chopped
2 lg Carrots; peeled, chopped
1 pound Crimini mushrooms; cut or sliced up
2 lg Shallots; minced
3 tablespoon Chopped fresh Italian
parsley
1 tablespoon Chopped fresh sage
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh rosemary
4 lg Eggs; beaten to blend

Preheat oven to 350e Spread bread on 2 large rimmed baking sheets. Bake
until just golden, stirring occasionally, about 10 minutes. Transfer to
very large bowl.

Combine chicken broth and 1/3 cup Madeira in large saucepan. Simmer mixture
5 minutes. Remove from heat. 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.
Coarsely chop porcini. Set mushroom broth and porcini aside.

Melt 2 tablespoons butter in heavy large skillet over mediumhigh heat. Add
leeks and carrots and saute until carrots are crisptender, about 6
minutes. Transfer to medium bowl. Melt remaining 3 tablespoons butter in
same skillet over mediumhigh heat. Add crimini mushrooms and saut‚ until
liquid evaporates and mushrooms are golden, about 6 minutes. Add shallots
and reserved porcini mushrooms; saute 1 minute. Add remaining 2/3 cup
Madeira and cook until liquid evaporates, about 2 minutes. Add herbs and
saute 1 minute. Add to bowl with leeks. (Bread, mushroom broth and
vegetable mixture can be prepared 1 day ahead. Cover separately. Store
bread at room temperature; refrigerate mushroom broth and vegetable
mixture.) Add vegetable mixture to bread. Season to taste with salt and
pepper. Mix eggs into stuffing.

To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing.
Add enough broth to remaining stuffing to moisten lightly (about One fourth to 1/2
cup, depending on amount of remaining stuffing). Generously butter glass or
ceramic baking dish. Spoon remaining stuffing into dish. Cover with
buttered foil, buttered side down. 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:

Preheat oven to 350F. Generously butter 15x10x2inch square glass or
ceramic baking dish. Add enough broth to stuffing to moisten (about Three fourths cup
to 1 One half cups.) Transfer stuffing to prepared dish and add mushroom broth
to moisten stuffing before baking.. 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.

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

Makes 12