Mushroom-Flavored Forcemeat Stuffing

Ingredients

• 1 tablespoon dried porcini mushrooms
• 1/2 cup hot water
• 10 slices stale firm white bread , crusts removed
• 1 1/2 cups milk
• 1 turkey liver , trimmed of fat and discolored spots , rinsed and patted dry
• 3 tablespoons cognac
• 3 tablespoons port wine
• 4 tablespoons unsalted butter
• 1 large onion , finely chopped
• 6 ounces fresh white mushrooms , cleaned , trimmed , and thickly sliced
• 4 ounces fresh oyster mushrooms , cleaned , trimmed and thickly sliced
• 4 ounces fresh shiitake mushrooms , cleaned , trimmed and thickly sliced
• 1 lb ground veal
• 1 lb ground fresh pork butt
• 2 large egg yolks
• 15 fresh sage leaves , finely minced ( or 1 tablespoon dried sage )
• 2 tablespoons finely minced fresh parsley
• 1 tablespoon dried thyme
• 1 tablespoon salt , plus additional to taste
• 1 teaspoon fresh ground black pepper , plus additional to taste
• 1 pinch of freshly grated nutmeg