ESCAROLE, SAUSAGE AND MUSHROOM STUFFING

ESCAROLE, SAUSAGE AND MUSHROOM STUFFING image

Yield serves 10

Number Of Ingredients 13

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1 (3/4 to 1 lb) loaf of coutry Bread, cut into 1" cubes (8cups)
1 1/4 lbs portobello mushrooms, stems discarded, gills removed and caps cut into 1' pieces
3 garlic cloves, minced
6 T olive oil, divided use
1 1/2 lb escarole, coarsely chopped
2 oz dried porcini
1 c chicken stock or broth, heated in microwave
3 medium onions, thinly sliced
3/4 tsp salt
1/2 tsp black pepper
1 lb uncooked Italian Sausage
3 large eggs, lightly beaten
1/3 c heavy cream

Steps:

The night before place cubed bread on cookie sheet to dry out. The next day, preheat oven to 425 degrees. Toss portobello mushrooms with garlica and 3 T oil in a shallow glass or ceramic baking dish. Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 inutes. Cool to room temperature. While mushrooms are roasting, cook escarole in a large pot of boing salted water, uncovered, 4-5 minutes. Drain and rinse under cold water to stop cooking. Squeeze gently to remove excess water. In small bowl, soak porcini in stock for 20 minutes. Remove mushrooms and chop. Strain stock thru a fine sieve to remove sediment; reserve. Cook onions in remianing 3 T oil in 12" heavy skillet over moderate heat, stirring frquently, until softened, 6 to 8 minutes. Stir in 1/2 tsp salt and 1/4 tsp pepper. Set aside onions in bowl. In same skillet, cook sausage over medium heat until cooked thru. Set aside. Whisk together eggs, cream, stock and remaining salt and pepper in large bowl. Add mushrooms, escarole, onions, sausage and bread; toss well. Spread in buttered baking dish and bake, covered with foil, in upper third of oven 20 minutes. Remove foil and bake until edges of bread are crisp, about 10 minutes more.