Wild Mushroom Stuffing

• 1 pound chanterelles
• 4 tablespoons unsalted butter
• 2 shallots, peeled and finely diced
• 4 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 cup finely chopped onion
• 1/4 pound smoked bacon
• 1 turkey or chicken liver, diced
• 1 day-old baguette, crust removed, to make 4 cups cubed
• 3 cups milk, or as needed
• 1 teaspoon finely chopped fresh thyme
• 2 tablespoons chopped Italian parsley
• 1 lightly beaten egg, if desired

1. Clean mushrooms, and cut in half crosswise.
2. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic.
3. Saute until soft, about 2 minutes.
4. Add mushrooms, and season with salt and pepper to taste.
5. Saute until mushrooms are softened, about 8 minutes.
6. Chop coarsely, then place in large mixing bowl.
7. In the same skillet, melt remaining butter.
8. Add the onions and the remaining garlic.
9. Saute until softened, about 3 minutes.
10. Season with salt and pepper to taste, and add to the bowl of mushrooms.
11. Return skillet to medium heat, and add bacon.
12. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat.
13. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes.
14. Drain well, season with salt and pepper to taste, and add to mushrooms.
15. In a large mixing bowl, combine bread cubes and enough milk to saturate them.
16. Drain bread, squeezing gently.
17. Add to mushrooms, and mix gently.
18. Add herbs and mix again.
19. If desired, add egg to bind stuffing.

chanterelles, unsalted butter, shallots, garlic, salt, onion, bacon, turkey, milk, thyme, italian parsley, egg

Taken from cooking.nytimes.com/recipes/351 (may not work)