Mushroom, White Sausage And Prosciutto Stuffing

8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
5 tablespoons unsalted butter
2 ounces prosciutto, chopped
⅓ cup walnuts
4 shallots, finely chopped
1 large garlic clove, finely chopped
Salt and freshly ground pepper
¾ pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
3 tablespoons Cognac, previously flamed
1 cup cubed stale crustless white bread
¼ cup milk
2 eggs, lightly beaten

Nutritional Information
- Nutritional analysis per serving (6 servings)
  
  423 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 17 grams protein; 134 milligrams cholesterol; 762 milligrams sodium

Enough stuffing for a 12-pound bird

Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.