Shiitake Stuffing

A Thanksgiving dinner just wouldn't be complete without homemade stuffing. The Shiitake's hearty texture and the earthy flavor of the rye and sage gave this stuffing a wholesome taste. I used a marble rye, but this could be substituted with a crusty white loaf or even cornbread.

Ingredients:
About 3 c Shiitakes, cleaned, stemmed, roughly chopped
1 loaf rye bread
3 celery stalks, chopped
1 leek, roughly chopped
1 clove garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
½ c. dry white wine
2 c. vegetable stock, more or less to moisten (chicken, mushroom, or veggie stock works well)
1 c. walnuts, toasted
1 tsp. sage
½ tsp. thyme
1 Tbsp. parsley
2 eggs beaten
Salt and pepper to taste

Preheat oven to 400° F. Toast the bread slices (until slightly golden) and walnuts (about 15 minutes). Cut the bread into small bite-size chunks. Heat the oil in a large skillet. Cook the celery, leeks, and garlic until tender. Add the mushrooms and butter and cook until the mushrooms give off liquid. Add the wine, herbs, salt and pepper and reduce. Mix the bread chunks and walnuts with the vegetable mixture. Mix in the eggs and stock. Spoon into a buttered casserole dish. Bake for about 20-25 minutes, or until slightly golden.