This recipe makes 8 cups, enough to stuff a 12-pound bird or make 10 side dish servings. Start to finish: 1 hour 20 minutes (45 minutes active). Servings: 10.
Ingredients
2 cups water
1/2 ounce dried porcini mushrooms
2 tablespoons extra- virgin olive oil, divided
3/4 cup coarsely chopped walnuts
1 cup chopped sweet onion
2 leeks, white parts only, thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 teaspoon minced garlic
1 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
10-ounce package (1 2/3 cups) whole-wheat couscous
1/2 cup chopped flat-leaf parsley
3/4 cup reduced-sodium chicken broth (if baking in a casserole)
Directions
In a medium saucepan, bring the 2 cups of water to a boil. Stir in the dried mushrooms, then remove from the heat. Let stand for 20 minutes, or until the mushrooms are soft. Pour them through a fine strainer set over a bowl, reserving the liquid. Coarsely chop the mushrooms and set aside.
In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the walnuts and stir until toasted, about 2 minutes.
Add the onions and leeks, then saute until soft, about 3 minutes.
Add the shiitake mushrooms, garlic and the reserved porcini mushrooms and saute until the shiitake mushrooms have softened, about 3 minutes longer. Set the mixture aside.
Add enough water to the mushroom-soaking liquid to equal 2 1/4 cups. In a large saucepan, combine this liquid with the salt, pepper and the remaining 1 tablespoon of olive oil. Bring to a boil, stir in the couscous, cover and remove from heat. Let stand for 10 minutes.
Uncover the couscous and fluff with a fork. Stir in the parsley and the reserved mushroom mixture. Season with additional salt and pepper, if desired.
If baking inside a turkey, let the dressing cool completely before stuffing the turkey. Stuff the turkey just before roasting.
If baking in a casserole, heat oven to 325 degrees. Coat a 4-quart baking dish with cooking spray.
Transfer the mixture to the prepared baking dish, then pour the chicken broth evenly over the top. Cover the dish with a lid or foil and bake for 30 minutes. Uncover the dish and bake for 15 minutes longer.
Per serving: 224 calories; 84 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 7 g protein; 5 g fiber; 204 mg sodium.
