Wild Mushroom Stuffing

Soak porcini mushrooms in 2 cups hot water until the mushrooms are soft about 30 minutes. Reserve soaking liquid and chop mushrooms coarsely.

Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes or until lightly browned.

Melt butter in a Dutch oven over medium heat. Cook leeks shallots and crimini and shiitake mushrooms in the butter until tender about 15 minutes. Mix in celery and porcini mushrooms and cook for 5 minutes. Transfer to a large bowl and mix with toasted bread cubes and nuts. Season with parsley thyme sage salt and pepper. Stir in beaten eggs. Combine broth and 3/4 cup reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten.

Transfer stuffing to a buttered 10x15 inch baking dish. Cover with buttered foil and bake in preheated oven until heated through about 1 hour. Uncover and bake until top is crisp about 15 minutes.