RUSTIC PORCINI ONION STUFFING
Categories Mushroom Onion Side Bake Christmas Thanksgiving Vegetarian Stuffing/Dressing Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
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.
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Shafayet Yusuf
[email protected]This stuffing is a bit bland for my taste. I added some extra herbs and spices to give it more flavor.
Gcinumuzi Malibongwe
[email protected]I've made this stuffing several times and it always turns out great. It's a great way to use up leftover bread.
Misbah Khan
[email protected]This stuffing is okay, but it's not my favorite. I found it to be a bit too oily.
Runia Damalenda
[email protected]I made this stuffing for Christmas dinner and it was a disaster. The bread was too dry and the stuffing was overall bland. I won't be making this again.
Jar
[email protected]I followed the recipe exactly and the stuffing turned out dry and bland. I was very disappointed.
Zack Uba
[email protected]This stuffing is a bit time-consuming to make, but it's worth the effort. It's the best stuffing I've ever had.
Muhammed Jumaa
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist, and the porcini mushrooms add a nice depth of flavor.
Theophilus Roberts
[email protected]This stuffing is easy to make and always turns out great. I've made it for years and it's always a favorite.
Sibahle Booi
[email protected]I made this stuffing for a potluck and it was a huge success! Everyone raved about how delicious it was. I especially liked the crispy top.
2sabi Official
[email protected]This stuffing was a hit at our Thanksgiving dinner! It was so flavorful and had the perfect texture. I loved the combination of porcini mushrooms and onions, and the bread was perfectly moist. I will definitely be making this again next year.