Best Shiitake And Lotus Seed Stuffing Recipes

Squash-Shiitake Stuffing image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.
Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.
Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.
In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.
Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Shiitake-Mushroom Stuffing and Sausage Stuffing image

Provided by Martha Stewart

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 large onions, chopped (6 cups)
4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
1 bunch celery, finely chopped (4 cups)
4 garlic cloves, minced
8 ounces shiitake mushrooms, stems and caps sliced
1 pound sweet Italian sausages, casings removed (for Sausage Stuffing)
10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
2 cups dried apricots, coarsely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme
2 cups homemade or store-bought low-sodium vegetable stock
8 ounces (2 sticks) unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

Oyster Stuffing with Shiitake Mushrooms and Leeks image

Yield Makes 12 servings

Number Of Ingredients 11

1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
8 tablespoons (1 stick) butter
1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
3 large celery stalks with leaves, chopped
3 medium leeks (white and pale green parts only), chopped (about 3 cups)
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crumbled dried sage leaves
2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
1 cup Turkey Stock or canned low-salt chicken broth

Steps:

Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

Shiitake And Lotus Seed Stuffing image

Provided by Amanda Hesser

Categories side dish

Time 1h30m

Yield 9 cups

Number Of Ingredients 11

3/4 cup dried lotus seeds
1/2 cup dried sliced shiitake mushrooms
3 1/2 cups ground chicken (breast and thigh)
Giblets from turkey or chicken, chopped
1 cup chopped shallots
1 cup chopped onion
3/4 cup chopped water chestnuts
1 cup dried sweet rice flakes, preferably green
3 teaspoons mushroom powder
1 1/2 tablespoons fish sauce
Freshly ground black pepper

Steps:

Place lotus seeds in medium bowl with water to cover. Soak 2 hours.
Drain seeds, and transfer to saucepan. Cover with water, bring to a boil, then reduce heat to low. Simmer until seeds are slightly firmer than cooked chickpeas, about 1 hour. Drain well, and allow to cool. Split seeds in half, discarding any bitter green shoots in centers. Set aside.
Cover mushrooms with hot water, and allow to soak until softened, about 15 minutes. Drain well.
In large mixing bowl, combine lotus seeds, mushrooms, chicken, giblets, shallots, onion, water chestnuts, rice flakes and mushroom powder. Mix well with wooden spoon. Season with fish sauce and black pepper to taste.