Porcini Bread Stuffing Recipe

Name: Porcini Bread Stuffing
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 4 tablespoons butter, plus more for buttering the dish; 1 cup dried porcini mushrooms; 1/2 cup Calvados, reduced to about 5 ounces (150ml); 1 large onion, chopped; salt and freshly ground black pepper, to taste; 6 cups cubed day-old sourdough bread; 1/4 cup fresh parsley, chopped; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh sage, chopped; 1/2 cup applesauce; 1/2 cup raisins; 1/2 cup chopped walnuts or pecans; 1 to 1½ cups chicken or vegetable stock; 2 cups warm water (for soaking mushrooms); reserved mushroom liquid (from soaking)

Elevate your Thanksgiving or any autumn meal with this decadent, meatless Porcini Bread Stuffing, adapted from the New York Times! Earthy porcini mushrooms and a touch of cognac create a rich and savory flavor explosion. This easy-to-prepare recipe is perfect for those who prefer to cook their stuffing separately from the bird, resulting in a perfectly crispy and flavorful side dish. Get ready for a taste sensation!

Prep Time 30 mins

Cook Time 100 mins

Calories 176.1 kcal

Protein 3g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Porcini Bread Stuffing

4 tablespoons butter, plus more for buttering the dish
1 cup dried porcini mushrooms
1/2 cup Calvados, reduced to about 5 ounces (150ml)
1 large onion, chopped
salt and freshly ground black pepper, to taste
6 cups cubed day-old sourdough bread
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1/2 cup applesauce
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1 to 1½ cups chicken or vegetable stock
2 cups warm water (for soaking mushrooms)
reserved mushroom liquid (from soaking)

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How to Make Porcini Bread Stuffing

Preheat oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
Soak 1 cup dried porcini mushrooms in 2 cups warm water for 30 minutes.
Drain the mushrooms, reserving the soaking liquid. Strain the liquid to remove any sediment.
Thickly slice the soaked porcini mushrooms.
Meanwhile, simmer 1/2 cup Calvados in a saucepan over medium heat until reduced to about 5 ounces (approximately 150ml), about 10-15 minutes. Set aside.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add 1 large onion, chopped, and sauté until translucent, about 5-7 minutes. Sprinkle with salt if onions start to brown too quickly.
Add the sliced porcini mushrooms and sauté for 2 minutes.
Add 6 cups of cubed day-old bread, reserved mushroom liquid, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh sage.
Stir in the reduced Calvados, 1/2 cup applesauce, 1/2 cup raisins, 1/2 cup chopped walnuts or pecans, and enough chicken or vegetable stock (about 1-1.5 cups) to moisten the mixture, but not make it soggy.
Season generously with salt and freshly ground black pepper to taste.
Pour the stuffing mixture into the buttered baking dish.
Bake for 45-60 minutes, or until golden brown and firm, and the center is heated through.