Best Porcini Bread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

from todays NY Times, this is meatless and is easy to prepare. the porcinis and cognac give it a rich flavor. this is perfect if you prefer to cook your stuffing outside the bird, as i do.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 13

5 tablespoons butter
1 cup dried porcini mushrooms or 1 cup morel
1 cup calvados or 1 cup cognac
3 onions, thinly sliced
salt and black pepper
10 -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
3/8 cup raisins or 3/8 cup dried cherries
1/2 cup coarsely chopped walnuts or 1/2 cup pecans
1 -2 cup vegetable stock

Steps:

  • Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
  • 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 sauté until transparent.
  • Sprinkle with salt if onions are browning too fast.
  • Add sliced mushrooms, and sauté 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 : Calories 176.1, Fat 12.2, SaturatedFat 5.1, Cholesterol 19.1, Sodium 63.4, Carbohydrate 17.4, Fiber 2, Sugar 6, Protein 2

PORCINI BREAD STUFFING



PORCINI BREAD STUFFING image

Categories     Mushroom     Dinner     Stuffing/Dressing

Yield 8 people

Number Of Ingredients 13

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #stuffings-dressings     #side-dishes     #vegetables     #holiday-event     #kosher     #dietary     #thanksgiving     #4-hours-or-less

Related Topics