Porcini, Chestnut, And Sausage Stuffing

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Martha Stewart


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1 cup dried porcini mushrooms

1 1/2 cups boiling water

1/2 pound slab bacon, finely chopped

1 small onion, finely chopped (1 cup)

1 leek, white and pale-green parts only, rinsed well and finely chopped

3 celery stalks, finely chopped (1 1/2 cups)

1 garlic clove, finely chopped

2 tablespoons extra-virgin olive oil

3/4 pound sweet Italian sausages, casings removed

Liver from turkey, coarsely chopped

5 cups cubed, crustless white bread, dried overnight

2 cups coarsely chopped peeled chestnuts

1 tablespoon fresh thyme leaves

1 1/2 cups Giblet Stock

Coarse salt and freshly ground pepper, to taste

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