Rustic Porcini Onion Stuffing Recipes

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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



Porcini Bread Stuffing image

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

5 tablespoons butter
1 cup dried porcini or morel mushrooms
1 cup Calvados or Cognac
3 onions, thinly sliced
Salt and black pepper
10 to 12 cups torn sourdough bread (1 large loaf)
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped sage
1 cup applesauce
3/4 cup raisins or dried cherries
1/2 cup coarsely chopped walnuts or pecans
1 to 2 cups chicken or vegetable stock

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



Rustic Porcini Onion Stuffing image

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

1 (1 1/2 lb) thick round loaves crusty bread, torn into 1-inch pieces (20 cups)
1/2 cup unsalted butter, plus additional for greasing dish
4 1/2 cups boiling-hot water
2 ounces dried porcini mushrooms (sometimes called cepes, 54 g)
10 ounces fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
4 large shallots, quartered
2 celery ribs, sliced 1/4 inch thick
2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 1/4 teaspoons salt
1/2 teaspoon black pepper

LEEK AND WILD MUSHROOM STUFFING

Categories     Mushroom     Side     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing     Leek     White Wine     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11



Leek and Wild Mushroom Stuffing image

Steps:

  • Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
  • Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
  • Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
  • Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

1 1/2 cups hot water
1/2 ounce dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

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



Porcini, Chestnut, and Sausage Stuffing image

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.

1 cup dried porcini mushrooms
1 1/2 cups boiling water
1/2 pound slab bacon, finely chopped
1 small onion, finely chopped (1 cup)
1 leek, white and pale-green parts only, rinsed well and finely chopped
3 celery stalks, finely chopped (1 1/2 cups)
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausages, casings removed
Liver from turkey, coarsely chopped
5 cups cubed, crustless white bread, dried overnight
2 cups coarsely chopped peeled chestnuts
1 tablespoon fresh thyme leaves
1 1/2 cups Easy Giblet Stock
Coarse salt and freshly ground pepper, to taste

THREE-ONION STUFFING

Categories     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Leek     Shallot     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 14 cups

Number Of Ingredients 12



Three-Onion Stuffing image

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
  • In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
  • In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
  • During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle of oven 1 hour. Bake stuffing, uncovered, 20 to 30 minutes more, or until golden brown.

7 cups 1/2-inch pieces firm white sandwich bread (about 12 slices)
1 1/4 pounds leeks (about 8 small), halved lengthwise and cut crosswise into 1/2-inch-thick pieces (about 5 1/4 cups)
3 medium red onions, cut into 1-inch pieces (about 5 1/2 cups)
12 large shallots (about 1/2 pound), cut lengthwise into sixths
3 large celery ribs, chopped (about 1 1/4 cups)
3 tablespoons minced garlic (about 10 small cloves)
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1 cup fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup turkey giblet stock or chicken broth

FRENCH ONION STUFFING

Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.

Provided by Kay Chun

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13



French Onion Stuffing image

Steps:

  • Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
  • Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
  • In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
  • Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
  • Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
  • Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.

1 (1-pound) country bread loaf, cut into 1- to 1½-inch pieces
8 tablespoons unsalted butter, plus more for greasing the pan
4 tablespoons neutral oil, such as safflower or canola oil
2 cups finely chopped celery (from about 4 ribs)
5 garlic cloves, minced
4 ounces whole white mushrooms, finely chopped (1 1/4 cups)
Salt and black pepper
2 tablespoons fresh thyme leaves, plus 1 thyme sprig
4 pounds yellow onions, halved and thinly sliced (16 packed cups)
1/4 cup dry white wine
3 cups mushroom broth
3 large eggs, beaten
Chopped chives, for garnish

SAGE AND ONION STUFFING

Make and share this Sage and Onion Stuffing recipe from Food.com.

Provided by CoffeeMom

Categories     Thanksgiving

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5



Sage and Onion Stuffing image

Steps:

  • Dice onions.
  • Put them in a pan with just enough water to cover them and parboil.
  • Chop the fesh sage finely, if using.
  • Drain the onions.
  • Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
  • Melt butter, add to stuffing, and season to taste.
  • Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

Nutrition Facts : Calories 122.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 145.6, Carbohydrate 11, Fiber 1, Sugar 2.2, Protein 1.6

2 medium onions
4 fresh sage leaves or 1/4 teaspoon dried sage
2 cups soft breadcrumbs
2 ounces butter
salt and pepper

PORCINI BREAD STUFFING

from todays NY Times, this is meatless and is easy to prepare. the porcinis and cognac give it a rich flavor. this is perfect if you prefer to cook your stuffing outside the bird, as i do.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 13



Porcini Bread Stuffing image

Steps:

  • Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
  • 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 sauté until transparent.
  • Sprinkle with salt if onions are browning too fast.
  • Add sliced mushrooms, and sauté 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 : Calories 176.1, Fat 12.2, SaturatedFat 5.1, Cholesterol 19.1, Sodium 63.4, Carbohydrate 17.4, Fiber 2, Sugar 6, Protein 2

5 tablespoons butter
1 cup dried porcini mushrooms or 1 cup morel
1 cup calvados or 1 cup cognac
3 onions, thinly sliced
salt and black pepper
10 -12 cups torn sourdough bread (1 large loaf)
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped sage
1 cup applesauce
3/8 cup raisins or 3/8 cup dried cherries
1/2 cup coarsely chopped walnuts or 1/2 cup pecans
1 -2 cup vegetable stock

RUSTIC BREAD STUFFING

Make and share this Rustic Bread Stuffing recipe from Food.com.

Provided by KathyP53

Categories     Christmas

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Rustic Bread Stuffing image

Steps:

  • Preheat oven to 375 degrees.
  • Using long serrated knife, cut bottom crust and short ends off bread into 1" cubes (about 10 cups,loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
  • Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. Saute until vegetables are soft, about 10 minutes, add parsley.
  • Preheat oven to 375 degrees. Butter 11x7" glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

Nutrition Facts : Calories 320.9, Fat 17.5, SaturatedFat 6.9, Cholesterol 22.9, Sodium 441, Carbohydrate 35, Fiber 2.9, Sugar 2.3, Protein 6.8

1 lb country bread (1 crusty loaf)
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups finely chopped onions
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1 3/4 cups low sodium chicken broth, heated

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