3 celery stalks, chopped fine
3 leeks, chopped
olive oil for sautéing
1 stick butter
1 lb fresh shiitake mushrooms, stems removed,
caps sliced
1 lb baby bella mushrooms, sliced
1 oz dried porcini mushrooms
1 1/2 c. boiling water
6 garlic cloves, chopped
1 1/4 c. chicken broth
3/4 c. red wine
fresh thyme and rosemary to taste
chopped parsley
1 lb Deerfields gluten-free bread stuffing cubes
salt and pepper to taste
1 cup dried cherries (optional)
Pour boiling water over dried porcini mushrooms and let stand for 30 minutes. Reserve liquid. Sauté garlic, leeks and celery in olive oil. Set aside. Melt butter and sauté mushrooms. Add leek mixture, chicken broth, red wine, porcini mushrooms, thyme, rosemary and parsley. Add dried cherries, if desired. Add gluten-free bread cubes and reserved soaking liquid. Add more chicken broth and/or red wine as necessary. Salt and pepper to taste.
