Porcini Pecan Stuffing
Description
Nutty earthy goodness
Ingredients
At a glance
Mushroom
Course
Style
Makes
20 cups
- 1 C. dry porcini
- 20 oz dry rustic white bread cubes (~15 cups)
- 2 medium yellow onion, chopped
- 4 ribs celery, chopped
- 1/2 C. butter
- 2 T. fresh rosemary, minced
- 1 t. dry thyme
- 1/2 t. dry marjoram
- 1 T. salt, or to taste
- 1 t. fresh ground pepper
- 1 C. turkey stock (not broth)
- 1 C. dry white or rose wine
- 1 C. mushroom soaking liquid
- 1/2 C. Italian parsley, chopped
- 1 C. toasted pecan pieces
Methods/steps
- Soak the porcini in a deep bowl with 4 C. warm water for 30 minutes or until soft. Massage and stir several times to dislodge any silt. Scoop out and and squeeze dry the porcini. Chop.
- Reserve 1 C. mushroom liquid for the recipe. Save the rest for other recipes, leaving any silt in the bottom of the bowl.
- Preheat oven to 375F.
- Melt the butter over medium heat in a large skillet. Add the onion and celery, sprinkle with salt, and saute 5 minutes or until soft. Add the rosemary, thyme, marjoram and pepper. Saute another couple of minutes.
- Add the liquids and chopped porcini. Raise heat to high and boil 2 minutes. Remove from heat.
- Stir together the bread cubes, vegetable and liquid, parsley and pecans in large mixing bowl.
- Adjust seasonings.
- Spread evenly into a buttered 9x13" baking dish. Bake 45 minutes or until firm and slightly crusty.
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