To honour Canadian Thanksgiving, I wanted to share our deluxe turkey stuffing recipe, published in Gusto Magazine a few short years ago. Enjoy!

Naomi's wine suggestion: For turkey, Naomi suggests a non-oaked Chardonnay, or a Pinot Noir.

Ingredients:

1 oz (25 g) dried morels or porcini mushrooms
1/4 cup (50 mL) finely chopped shallots
1/2 cup (125 mL) sweet butter
1 lb (454 g) fresh chanterelle mushrooms, chopped
1 lb (454 g) fresh shiitake mushrooms, chopped
1/2 cup (125 mL) toasted, peeled hazelnuts, coarsely chopped
2 cups (500 mL) day-old cornbread, crumbled
3 tbsp (50 mL) chopped fresh sage

The metric conversions are there for the benifit of my fellow Canadians viewing the recipe!

Method: Soak dried mushrooms in 1 cup (250 mL) warm water until soft, 25 minutes. Remove from water and chop finely. Strain soaking liquid through a fine sieve lined with paper towel and set aside.

Saute shallots in butter over medium heat until soft but not browned. Add mushrooms and turn heat to high. Saute until juices have evaporated. Season to taste.

Reduce heat to low and stir in hazelnuts and cornbread. Stir in sage. Use reserved mushroom soaking liquid and/or chichen stock to achieve desired consistency, moist, but not soggy. This should be enough to fill an 8-10 lb. turkey.