Chanterelle mushrooms start popping up in October just when Thanksgiving rolls around, so what better way to use your harvest than in a savoury wild mushroom stuffing for your turkey. You can cook this in a baking dish or in the bird as you wish, I’ve left instructions for each below. You can make this the day before and store it in the fridge to bake on the day which really helps with time management. Enjoy my chanterelle stuffing recipe! Serves about 4, double the recipe if needed.
- 4 cups chanterelles or other fresh mushrooms
- 1/2 c butter
- 2 celery stalks, diced
- 1/3 cup chopped green onion
- 3 teaspoons fresh thyme
- 2 garlic cloves, chopped fine
- 3 leaves fresh sage chopped fine
- 1 small country loaf chopped into 2cm cubes
- 1/4 cup olive oil
- 1/4 cup parsley
- Salt/pepper to taste
- 1.5 cups chicken stock or if you are baking in a dish, you need 2-3 cup chicken or vegetable stock
- optional 1/2 cup raisins or chopped apples
Preheat oven to 350F.
If you are going to bake the stuffing in a dish rather than stuff a turkey with it. Toss the bread in olive oil, season with salt and crisp in the oven at 375 for 10 minutes or until brown. After, soak in 1 cup of stock. Follow the below instructions to make the mushroom mixture and then mix with the bread cubes. Then, fill a casserole dish with the mixed stuffing and add enough stock to make the mixture quite moist, about 1 cup. Cover the casserole and bake 30 minutes. Take the cover off and bake for another 10-15 minutes, or until the top browns.
Making the mushroom mixture:
Heat a large saute pan over medium-high heat for a minute or two. Add the chanterelles and butter, cover for 5 minutes, then remove lid to crisp them and brown. Add green onion, garlic, thyme, sage, cook 3-4 min stirring occasionally. Season with salt to taste.
If you are baking the stuffing in a turkey:
Make the mushroom mixture above. Place in a large bowl. Toss the bread cubes in olive oil, season with salt and crisp in the oven at 375 for 10 minutes or until brown. Then, mix the mushrooms and the toasted bread cubes, stock, celery and the parsley as well as other optional ingredients like raisins/apples. Stuff the turkey and bake.