PORCINI, CHESTNUT, AND SAUSAGE STUFFING
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 9 cups
Number Of Ingredients 15
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.
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Grimtap Aftan
[email protected]This stuffing was delicious!
Mr Ubet
[email protected]This stuffing was okay. It was a bit too salty for my taste.
Tyrik Jackson
[email protected]This stuffing was good, but not great. I think I would try a different recipe next time.
charity yalu
[email protected]This stuffing was too dry for my liking. I think I would add more broth or milk next time.
faizan aleem
[email protected]This stuffing was a bit bland for my taste. I think I would add more herbs and spices next time.
AYANGA BATWALA
[email protected]This stuffing was easy to make and turned out great! I used a mix of fresh and dried porcini mushrooms, and they added a lot of flavor. The chestnuts and sausage also gave it a nice texture.
Md Rijman Ali
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind! It was so flavorful and moist, and I loved the combination of porcini mushrooms, chestnuts, and sausage. I will definitely be making this again.
Nur Hakim
[email protected]This stuffing is delicious! The porcini mushrooms and chestnuts give it a unique flavor that I've never tasted before. I will definitely be making this again.
Learn. Com
[email protected]I made this stuffing for a potluck dinner, and it was a huge success! Everyone loved it, and I got several requests for the recipe. I will definitely be making this again.
Mridul Kumar
[email protected]This was my first time making stuffing from scratch, and it turned out great! I followed the recipe exactly, and it was easy to follow. The stuffing was moist and flavorful, and I loved the combination of porcini mushrooms, chestnuts, and sausage.
CJ Turanyik
[email protected]This stuffing was a hit at our Thanksgiving dinner! The porcini mushrooms added a rich, earthy flavor, and the chestnuts and sausage gave it a nice texture. I will definitely be making this again next year.