Enough To Stuff One 15 Pound Turkey
3 Cups ½” Challah Bread Cubes
3 Cups ½” Brioche Bread Cubes
2 Pounds Mix Fresh Wild Mushrooms Such as Chanterelle, Cremini, and Oyster (or Any Combination) Trimmed, Thinly Sliced
2 Ounces Dried Porcini Mushrooms, Rehydrated and Finely Chopped
2 Tablespoons Unsalted Butter
¼ Cup Finely Chopped Shallot
1 Cup Finely Chopped Celery
½ Cup Finely Chopped Flat Leaf Parsley
2 Cups Coarsely Chopped Roasted Chestnuts
2 Large Garlic Cloves, Finely Chopped
1 Cups Heavy Cream
½ Cup Crème Fraiche (Page)
4 Large Eggs
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Preheat Oven to 350°F. Bake bread cubes in 1 layer in a large shallow baking pan until golden brown, about 10 minutes.
In a large heavy sauté pan, melt butter over medium heat. When butter stops sizzling, cook shallots and celery, stirring occasionally, until shallots and celery become translucent, about 3 minutes. Turn the heat up to medium high and add mushrooms, half the salt and half the pepper and sauté until all of the liquid from the mushrooms has evaporated, about 15 minutes. Stir in chopped chestnuts, parsley and garlic and sauté about 2 minutes. Remove from heat and set aside to cool slightly.
In a large bowl whisk together the heavy cream, crème fraiche, eggs, and the remaining salt and pepper. Stir in mushroom mixture and bread cubes until coated with the egg mixture. Cool completely. Cover and refrigerate overnight.