Spinach Porcini Stuffing
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Place porcini in small bowl; pour 1 cup boiling water over
2
Let stand until soft, about 45 minutes
3
Drain, reserving soaking liquid
4
Chop porcini; set aside
5
Heat large nonstick skillet over medium heat
6
Add sausage; sauté until brown, breaking up into small pieces with back of fork
7
Add porcini, shallots, and garlic
8
Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes
9
Transfer sausage mixture and any juices to medium bowl
10
Stir bread cubes, spinach, and rosemary into sausage mixture
11
Season with coarse salt and pepper
12
Mix in 1/4 cup reserved porcini soaking liquid
13
Cover and chill stuffing overnight
14
Bring stuffing to room temperature
15
Just before using, whisk egg to blend in small bowl and mix into stuffing
16
Place porcini in small bowl; pour 1 cup boiling water over
17
Let stand until soft, about 45 minutes
18
Drain, reserving soaking liquid
19
Chop porcini; set aside
20
Heat large nonstick skillet over medium heat
21
Add sausage; sauté until brown, breaking up into small pieces with back of fork
22
Add porcini, shallots, and garlic
23
Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes
24
Transfer sausage mixture and any juices to medium bowl
25
Stir bread cubes, spinach, and rosemary into sausage mixture
26
Season with coarse salt and pepper
27
Mix in 1/4 cup reserved porcini soaking liquid
28
Cover and chill stuffing overnight
29
Bring stuffing to room temperature
30
Just before using, whisk egg to blend in small bowl and mix into stuffing
31
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
32
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets
33
Available in the produce section of many supermarkets and at specialty foods stores and Italian markets