Best 2 Porcini Bread Stuffing Recipes

Porcini bread stuffing is a classic side dish that can elevate any meal. With its earthy flavor and rich aroma, this dish is a favorite among many. If you're looking for the best recipe to make porcini bread stuffing, look no further. This article will provide you with all the information you need to create a delicious and memorable dish. We'll cover everything from choosing the right ingredients to preparing and cooking the stuffing. So, gather your ingredients, preheat your oven, and let's get started on making the perfect porcini bread stuffing!

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PORCINI BREAD STUFFING

Porcini Bread Stuffing image

When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.

Provided by Julia Moskin

Categories casseroles, stuffing and dressing, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

5 tablespoons butter
1 cup dried porcini or morel mushrooms
1 cup Calvados or Cognac
3 onions, thinly sliced
Salt and black pepper
10 to 12 cups torn sourdough bread (1 large loaf)
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped sage
1 cup applesauce
3/4 cup raisins or dried cherries
1/2 cup coarsely chopped walnuts or pecans
1 to 2 cups chicken or vegetable stock

Steps:

Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish. (The oven can be anywhere from 350 to 400 degrees, if you need to cook both the stuffing and the turkey in it.)
Soak mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
Melt remaining butter in large pan, add onions, and saute until transparent. Sprinkle with salt if onions are browning too fast. Add sliced mushrooms, and saute 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet. Season to taste with salt and pepper.
Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 521 milligrams, Sugar 16 grams, TransFat 0 grams

PORCINI BREAD STUFFING

PORCINI BREAD STUFFING image

Categories Mushroom Dinner Stuffing/Dressing

Yield 8 people

Number Of Ingredients 13

Ingredients

5 tablespoons butter
1 cup dried porcini or morel mushrooms
1 cup Calvados or Cognac
3 onions, thinly sliced
Salt and pepper
10 to 17 cups torn sourdough bread (1 large loaf)
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped sage
1 cup applesauce
3/4 cup raisins or dried cherries
1/2 cup coarsely chopped walnuts or pecans
1 to 2 cups chicken or vegetable stock

Steps:

Soak the mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces. Melt remaining butter in a large pan, add onions and saute until transparent. Sprinkls with salt if onions are browning too fast. Add sliced mushrooms and saute for 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist, but not wet. Season to taste with salt and pepper. Turn into buttered baking dish.

Tips:

To easily remove the stems from the porcini mushrooms, hold each mushroom upside down and use your fingers to gently twist and pull the stem out.
If you don't have any dried porcini mushrooms, you can use 1 cup of fresh porcini mushrooms instead. Be sure to clean and chop them finely before using.
To make the bread stuffing ahead of time, prepare it up to 24 hours in advance and store it in the refrigerator. When you're ready to bake it, bring it to room temperature for 30 minutes before baking.
If you don't have any white wine on hand, you can use chicken broth instead.
Serve the porcini bread stuffing with your favorite roasted or grilled meats, poultry, or fish.

Conclusion:

This porcini bread stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. The rich flavor of the porcini mushrooms pairs perfectly with the savory bread and herbs, and the stuffing is sure to be a hit with everyone at your table. So next time you're looking for a special side dish, give this porcini bread stuffing a try. You won't be disappointed!

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