Best 12 Porcini And Stuffing Strata Recipes

PORCINI, CHESTNUT, AND SAUSAGE STUFFING

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.

PORTOBELLO & PARMESAN STOVE TOP STUFFING STRATA

Steps:

• Spray a 9x13 inch casserole dish or eight small ramekins with cooking spray. Use whichever you have on hand. Sprinkle half of the stuffing mix in the bottom of the dish, creating an even layer.
• Heat the olive oil in a medium saucepan over medium heat. Add portobello mushrooms. Stir to coat mushrooms in oil. Sauté until mushrooms release their juices, about 5 minutes. Drain excess moisture off and remove mushrooms from heat.
• Sprinkle half the mushrooms over the stuffing mix in the casserole dish, then sprinkle half the parmesan cheese over the mushrooms.
• Sprinkle the rest of the stuffing mix over this, followed by the rest of the mushrooms and the rest of the cheese.
• Whisk together milk, eggs, and basil. Pour this mixture over the top of the casserole. Gently press the strata mixture down so that everything is moistened by the milk mixture.
• Cover and refrigerate for 2-24 hours (overnight is best!).
• Remove casserole from fridge 30 minutes before you're ready to bake. Preheat oven to 350 degrees, then bake the casserole, uncovered, for 30-40 minutes or until it no longer jiggles and a knife inserted in the center comes out clean.
• Serve immediately and dig in!

STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH WHISKEY GRAVY, AND HORSERADISH CREAM

Steps:

• For gravy base:
• Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
• For rib roast:
• Position rack in bottom third of oven and preheat to 450°F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5-to 6-inch-deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.
• Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper, and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instantread thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.
• To finish:
• Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
• Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.
• Present roast at table, then transfer roast to cutting board and cut into 1/4- to 1/2-inch-thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.

STUFFING & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

PASTA STUFFING WITH PORCINI AND PROSCIUTTO

Steps:

• Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.

PORCINI BREAD STUFFING

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.

ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING

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.

PORCINI STUFFED MUSHROOMS WITH CAMEMBERT

Steps:

• Heat the butter in a medium skillet over medium heat. Add shallot and cook 1 to 2 minutes. Add porcini mushrooms and mushroom stems and cook 4 to 5 minutes. Add wine, scraping up any browned bits on bottom of pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper; remove from heat.
• Heat broiler with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.
• Slice the Camembert into 24 small pieces, just large enough to cover about half of the filling; set aside. Broil the filled mushroom caps until hot through out, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.

SPINACH PORCINI STUFFING

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.

PORCINI BREAD STUFFING

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.

RUSTIC PORCINI ONION STUFFING

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
• Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
• Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
• While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
• Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
• Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.

PORCINI AND STUFFING STRATA

Steps:

• Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.