PORCINI BREAD STUFFING
When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish. (The oven can be anywhere from 350 to 400 degrees, if you need to cook both the stuffing and the turkey in it.)
- Soak mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
- Melt remaining butter in large pan, add onions, and saute until transparent. Sprinkle with salt if onions are browning too fast. Add sliced mushrooms, and saute 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet. Season to taste with salt and pepper.
- Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 521 milligrams, Sugar 16 grams, TransFat 0 grams
PORTOBELLO & PARMESAN STOVE TOP STUFFING STRATA
Layer portobello mushrooms, stuffing mix and Parmesan to make this tasty strata. Serve in a casserole or in ramekins-your choice!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spray a 9x13 inch casserole dish or eight small ramekins with cooking spray. Use whichever you have on hand. Sprinkle half of the stuffing mix in the bottom of the dish, creating an even layer.
- Heat the olive oil in a medium saucepan over medium heat. Add portobello mushrooms. Stir to coat mushrooms in oil. Sauté until mushrooms release their juices, about 5 minutes. Drain excess moisture off and remove mushrooms from heat.
- Sprinkle half the mushrooms over the stuffing mix in the casserole dish, then sprinkle half the parmesan cheese over the mushrooms.
- Sprinkle the rest of the stuffing mix over this, followed by the rest of the mushrooms and the rest of the cheese.
- Whisk together milk, eggs, and basil. Pour this mixture over the top of the casserole. Gently press the strata mixture down so that everything is moistened by the milk mixture.
- Cover and refrigerate for 2-24 hours (overnight is best!).
- Remove casserole from fridge 30 minutes before you're ready to bake. Preheat oven to 350 degrees, then bake the casserole, uncovered, for 30-40 minutes or until it no longer jiggles and a knife inserted in the center comes out clean.
- Serve immediately and dig in!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTA STUFFING WITH PORCINI AND PROSCIUTTO
Steps:
- Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
PORCINI AND STUFFING STRATA
Categories Cheese Dairy Mushroom Vegetable Side Bake Christmas Thanksgiving Stuffing/Dressing Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
PASTA STUFFING WITH PORCINI AND PROSCIUTTO
Steps:
- Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
PORCINI, PANCETTA & SPELT SOUP
This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
- Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.
Nutrition Facts : Calories 220 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
STUFFING BREAKFAST STRATA
Make and share this Stuffing Breakfast Strata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 13x9" glass baking dish.
- Melt butter in medium skillet over medium-high heat.
- Add mushrooms and saute until tender and juices evaporate, about 6 minutes.
- Remove from heat and set aside.
- Combine egg and milk in large bowl and whisk to blend well.
- Stir in mushrooms and leftover stuffing until well combined.
- Transfer to prepared baking dish and sprinkle with cheese.
- Bake until heated through and browned, about 50 minutes.
Nutrition Facts : Calories 291.5, Fat 17.3, SaturatedFat 7.1, Cholesterol 95.9, Sodium 833.5, Carbohydrate 23.5, Fiber 2.9, Sugar 2.6, Protein 10.8
STUFFING & SAUSAGE STRATA
Steps:
- In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 389 calories, Fat 23g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 1167mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
PORCINI STUFFED MUSHROOMS WITH CAMEMBERT
Porcini stuffed mushrooms with camembert is a delicious appetizer to serve party guests.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Heat the butter in a medium skillet over medium heat. Add shallot and cook 1 to 2 minutes. Add porcini mushrooms and mushroom stems and cook 4 to 5 minutes. Add wine, scraping up any browned bits on bottom of pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper; remove from heat.
- Heat broiler with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.
- Slice the Camembert into 24 small pieces, just large enough to cover about half of the filling; set aside. Broil the filled mushroom caps until hot through out, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.
RUSTIC PORCINI ONION STUFFING
Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.
Provided by southern chef in lo
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
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.
- Cooks' notes:.
- • Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
- • Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350°F oven (with sweet-potato brûlée, if making) until hot, about 30 minutes (test center with a wooden pick for warmth).
Nutrition Facts : Calories 402.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1120.6, Carbohydrate 60.4, Fiber 4.3, Sugar 4.8, Protein 12.7
PORCINI, CHESTNUT, AND SAUSAGE STUFFING
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 9 cups
Number Of Ingredients 15
Steps:
- Combine porcini with boiling water, and let soak for about 30 minutes.
- Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
- Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
- Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
- Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
- Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.
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