Best Porcini Chestnut And Sausage Stuffing Recipes

Porcini, Chestnut, and Sausage Stuffing image

Provided by Martha Stewart

Yield Makes about 9 cups

Number Of Ingredients 15

1 cup dried porcini mushrooms
1 1/2 cups boiling water
1/2 pound slab bacon, finely chopped
1 small onion, finely chopped (1 cup)
1 leek, white and pale-green parts only, rinsed well and finely chopped
3 celery stalks, finely chopped (1 1/2 cups)
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausages, casings removed
Liver from turkey, coarsely chopped
5 cups cubed, crustless white bread, dried overnight
2 cups coarsely chopped peeled chestnuts
1 tablespoon fresh thyme leaves
1 1/2 cups Easy Giblet Stock
Coarse salt and freshly ground pepper, to taste

Steps:

Combine porcini with boiling water, and let soak for about 30 minutes.
Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.

Roasted Brined Turkey with Porcini, Chestnut, and Sausage Stuffing image

Provided by Martha Stewart

Yield Serves 8 to 10

Number Of Ingredients 5

1 whole turkey (18 to 20 pounds), brined in Turkey Brine
Porcini, Chestnut, and Sausage Stuffing
1 stick (1/2 cup) unsalted butter, melted
Kosher salt and freshly ground pepper, to taste
Coarse salt and freshly ground pepper, to taste

Steps:

Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.