Porcini Stuffing

posted by RisaG 12-03-99 7:01 PM

* Exported from MasterCook *
Porcini Stuffing
Recipe By : Bon Appetit, November 1999, p. 196-197
Serving Size : 12 Preparation Time :0:00
Categories : Bread Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. egg bread -- unsliced/cut in -- cube
2 3/4 cups canned low salt chicken broth
1 cup Madeira
2 oz. dried porcini mushrooms -- -- brushed clean
5 tbsp. butter
5 medium leeks (white and pale green only) -- chopped
2 large carrots -- peeled and chopped
1 lb. crimini mushrooms -- sliced
2 large shallots -- minced
3 tbsp. Italian parsley -- chopped
1 tbsp. fresh sage -- chopped
1 tbsp. fresh thyme -- chopped
1 tbsp. fresh rosemary -- chopped
4 large eggs -- beaten to blend


Preheat oven to 350F.

Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to a very large bowl.

Combine chicken broth and 1/3 cup Madeira in large saucepan. Simmer mixture 5 minutes. Remove from heat. Add porcini mushrooms. Cover and soak until porcini until tender, about 15 minutes. Drain porcini through sieve set over medium saucepan, pressing on porcini to extract as much liquid as possible. Coarsely chop porcini. Set mushroom broth and porcini aside.

Melt 2 tbsp butter in heavy large skillet over medium-high heat. Add leeks and carrots and saute until carrots are crisp-tender, about 6 minutes. Transfer to medium bowl.

Melt remaining 1 tbsp butter in same skillet over medium-high heat. Add crimini mushrooms and saute until liquid evaporates and mushrooms are golden, about 6 minutes. Add shallots and reserved porcini mushrooms; saute 1 minute.

Add remaining 3/4 cup Madeira and cook until liquid evaporates; about 2 minutes. Add herbs and saute 1 minute. Add to bowl with leeks. (Bread, mushroom broth, and vegetable mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate mushroom broth and vegetable mixture.)

Add vegetable mixture to bread. Season to taste with salt and pepper. Mix eggs into stuffing.

To bake stuffing in baking dish: Preheat oven to 350F. Generously butter a 15x10x2 inch baking dish or 8" square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1-1/2 cups). Transfer stuffing to prepared dish. Cover with buttered foil, butter side down; bake unitl heated through, about 30 minutes. Uncover and bake until top is just crisp and golden, about 20 minutes longer.
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