Holiday cooking provides opportunities to dream up the most luxurious uses for wild mushrooms. Here's a turkey stuffing that makes use of Boletus edulis in two ways. First, the croutons come from a specially baked porcini bread, then additional porcinis are added to the stuffing.
For the crouton bread:
This recipe will work in a bread machine, set to a normal cycle. Or you can knead the ingredients together, let rise for an hour, punch down and shape, then rise again for an additional hour. Bake for 45 minutes in a preheated 350º oven.
For the stuffing:
Grind the dried porcini in a blender until you have about 1/2 cups worth. Soak in 1/2 cup of warm water for 30 minutes or more. Cut the bread into 1/2 inch cubes. Place in a very large mixing bowl. Add all of the other ingredients, and stir to blend with the melted butter.
You can use this as a stuffing for holiday turkey or goose, or you can place it in a covered casserol, add a splash of water for extra moisture, and bake in preheated oven at 350º for 30 minutes before serving as a side dish.