Best 2 Spinach Porcini Stuffing Recipes

Indulge in the savory goodness of spinach and porcini stuffing, a delectable culinary creation that tantalizes taste buds with its symphony of flavors and textures. This versatile stuffing serves as a perfect accompaniment to roasted turkey, chicken, or pork, elevating your holiday meals to new heights. Its distinct combination of spinach, porcini mushrooms, and aromatic herbs adds a layer of complexity and sophistication to your festive dishes.

The recipe collection featured in this article offers a diverse range of stuffing variations, catering to various dietary preferences and culinary inclinations. From the classic recipe that captures the essence of tradition to a gluten-free alternative that accommodates special dietary needs, these recipes provide endless opportunities to explore the culinary artistry of stuffing.

Embark on a culinary journey with our classic spinach and porcini stuffing recipe, a timeless dish that showcases the harmonious blend of spinach, porcini mushrooms, garlic, onion, and a medley of herbs. Discover the secret to achieving the perfect balance of flavors and textures, ensuring that every bite is a moment of pure gastronomic delight.

For those seeking a lighter and healthier option, the spinach and porcini stuffing with quinoa recipe offers a nutritious twist. Quinoa, an ancient grain renowned for its protein content and subtle nutty flavor, replaces traditional bread crumbs, adding a delightful crunch and a boost of nutritional value to the stuffing.

If you're gluten-free, rejoice! The gluten-free spinach and porcini stuffing recipe has got you covered. With almond flour and gluten-free bread crumbs as the base, this recipe ensures that everyone can enjoy the delectable flavors of spinach and porcini stuffing without compromising taste or texture.

Prepare to impress your guests with the elegant and sophisticated spinach and porcini stuffing with chestnuts recipe. The addition of chestnuts adds a touch of sweetness and a unique textural contrast, elevating this stuffing to a culinary masterpiece that will leave a lasting impression on your dinner companions.

And for those who crave a touch of smokiness, the spinach and porcini stuffing with bacon recipe is an absolute must-try. Crispy bacon adds a savory and smoky dimension to the stuffing, creating a tantalizing flavor combination that will have you coming back for seconds.

These recipes are not just mere instructions; they are culinary adventures waiting to be embarked upon. Each recipe is meticulously crafted to guide you through the process of creating a stuffing that not only complements your main course but also steals the show with its own delectable charm. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary journey together, creating memories and moments of pure gustatory bliss.

Here are our top 2 tried and tested recipes!

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

Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream image

Provided by Bruce Aidells

Categories Mushroom Roast Christmas Dinner Horseradish Meat Beef Rib Whiskey Christmas Eve Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 10 servings

Number Of Ingredients 22

Ingredients

Gravy base:
1 tablespoon olive oil
1/2 cup finely chopped shallots (3 large)
2 garlic cloves, minced
1/2 cup Irish whiskey
1 750-ml bottle dry red wine
4 cups low-salt chicken broth
1 cup heavy whipping cream
2 tablespoons Dijon mustard
Rib roast:
1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
Spinach-Porcini Stuffing
6 garlic cloves, finely chopped
3 tablespoons olive oil
3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
1 1/2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seeds, crushed
2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
1 cup low-salt chicken broth
1/2 cup Irish whiskey
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.

SPINACH PORCINI STUFFING

Spinach Porcini Stuffing image

Provided by Bruce Aidells

Categories Mushroom Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Christmas Eve Potluck Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

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.

Tips:

To enhance the flavor and texture of the stuffing, use a combination of fresh and dried porcini mushrooms.
Sauté the mushrooms in butter until they are tender and fragrant. This will intensify their flavor and aroma.
Use high-quality, fresh spinach for the stuffing. Wilting the spinach properly will remove excess moisture and prevent the stuffing from becoming soggy.
Season the stuffing generously with salt, pepper, and nutmeg. These spices will complement the earthy flavor of the mushrooms and spinach.
To achieve a crispy and golden-brown crust on the stuffing, brush the top with melted butter before baking.
Serve the stuffing hot, alongside your favorite main course. It pairs well with roasted chicken, turkey, or pork.

Conclusion:

This delectable spinach-porcini stuffing is a perfect side dish for any special occasion. With its umami-rich mushroom flavor, vibrant spinach, and medley of aromatic herbs and spices, it's sure to impress your family and friends. Whether you're serving it as a traditional Thanksgiving stuffing or as a standalone dish, this stuffing is guaranteed to be a hit.