Sourdough Porcini Mushroom Stuffing

·         1 loaf sourdough bread- dried/cubed

·         1 cup chicken stock

·         8 oz porcini mushrooms

·         5 tbsp. butter

·         2 large carrots peeled/chopped

·         5 medium leaks chopped

·         2 shallots

·         3 tbsp. Italian parsley/ chopped

·         1 tbsp. sage

·         1 tbsp. rosemary

·         4 large eggs

In a heavy skillet:  sauté leaks and carrots in 2 tbsp. of butter.  Transfer to bowl.  Saute mushrooms and shallots in 3 tbsp. of butter.  Add wine, cook until evaporates.  Add herbs (parsley, sage, rosemary).  Let mixtures cool.  In a large bowl add all mixtures, add eggs, and bread crumbs.  Place in greased pan 15x10x2.  Cook for 30 minutes in 350 degree F oven covered.  Cook another 20 minutes uncovered.