Roast Chicken With Mushroom Stuffing and Moondance Sauce

1 1/2-ounce package dried porcini mushrooms
2 cups 1-inch cubes baguette
1 pound assorted fresh wild mushrooms (such as oyster and portobello)
1/4 cup (1/2 stick) butter
2 large shallots, chopped
1 6- to 7-pound roasting chicken
2/3 cup (or more) canned low-salt chicken broth
1/3 cup Moondance Marinade
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon ground black pepper

1. Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.

2. Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.

3. Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add to bowl with bread. Mix in 1/3 cup broth, salt and pepper.

4. Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.

5. Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add 1/3 cup Moondance Marinade, remaining 1/3 cup chicken broth, and degreased pan drippings and cook 3 minutes, adding more broth for desired sauce consistency. Add cilantro and season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

Serves 4

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