Ingredients

The following ingredients have 11 Servings
  • 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
  • 1 1/2 lb. (750 g) wild mushrooms such as shiitake or trumpet<br>   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

Instruction

  • Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
  • In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the 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