Porcini Stuffing with Leeks - egg bread

Method

• Preheat oven to 350F.
• Spread bread on 2 large rimmed baking sheets.
• Bake until just golden, stirring occasionally, about 10 minutes.
• Transfer to very large bowl.
• Combine chicken broth and 1/3 cup Madeira in large saucepan.
• Simmer mixture 5 minutes.
• Remove from heat.
• Add porcini mushrooms.
• Cover and soak until porcini are tender, about 15 minutes.
• Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible.
• Coarsely chop porcini.
• Set mushroom broth and porcini aside.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add leeks and carrots and saute until carrots are crisp-tender, about 6 minutes.
• Transfer to medium bowl.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
• Add crimini mushrooms and saute until liquid evaporates and mushrooms are golden, about 6 minutes.
• Add shallots and reserved porcini mushrooms; saute 1 minute.
• Add remaining 2/3 cup Madeira and cook until liquid evaporates, about 2 minutes.
• Add herbs and saute 1 minute.
• Add to bowl with leeks.
• (Bread, mushroom broth and vegetable mixture can be prepared 1 day ahead.
• Cover separately.
• Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.)
• Add vegetable mixture to bread.
• Season to taste with salt and pepper.
• Mix eggs into stuffing.
• Loosely fill main turkey cavity with stuffing.
• Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
• Generously butter glass or ceramic baking dish.
• Spoon remaining stuffing into dish.
• Cover with buttered foil, buttered side down.
• Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• Uncover stuffing.
• Bake until top is just crisp and golden, about 15 minutes.
• Preheat oven to 350F.
• Generously butter 15x10x2-inch square glass or ceramic baking dish.
• Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
• Transfer stuffing to prepared dish and add mushroom broth to moisten stuffing before baking.
• Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
• Uncover and bake until top is crisp and golden, about 20 minutes longer.