Perfect Mushroom Stuffing

Combine the 500ml hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and coarsely chop.

Preheat oven to 170 C / Gas 3. Divide cubed bread between two baking trays. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.

Melt the butter in a heavy saucepan over medium-high heat. Add the leeks, shallots, crimini and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the cubed bread. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.

To Bake the Stuffing in a Turkey:

Fill the main cavity with the stuffing. Combine the stock and 125ml of the reserved porcini soaking liquid in a large glass measuring jug. Add enough stock mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.

To Bake the Stuffing in a Dish:

Preheat oven to 170 C / Gas 3. Butter 38x25cm or similar sized baking dish. Mix 175ml reserved porcini soaking liquid and 175ml stock into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.