SPINACH PORCINI STUFFING

Spinach Porcini Stuffing image

Provided by Bruce Aidells

Yield Makes about 6 cups

Number Of Ingredients 10

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1 1/2-ounce package dried porcini mushrooms*
1 cup boiling water
2 hot Italian sausages (6 to 7 ounces total), casings removed
1/2 cup chopped shallots (3 large)
3 garlic cloves, chopped
2 cups 1/3-inch cubes crustless day-old country-style bread
1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
1 teaspoon chopped fresh rosemary
Coarse kosher salt
1 large egg

Steps:

Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.
Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.
Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.