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Bon Appétit

Spinach Porcini Stuffing

By Bruce Aidells

4.5

(7)

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

1 1/2-ounce package dried porcini mushrooms*
1 cup boiling water
2 hot Italian sausages (6 to 7 ounces total), casings removed
1/2 cup chopped shallots (3 large)
3 garlic cloves, chopped
2 cups 1/3-inch cubes crustless day-old country-style bread
1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
1 teaspoon chopped fresh rosemary
Coarse kosher salt
1 large egg

Preparation

  1. Step 1

    Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.

    Step 2

    Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.

    Step 3

    Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.

  2. Step 4

    • Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
TagsStuffingPorcini MushroomMushroomVegetableSpinachLeafy GreensSideDinnerNut FreeDairy FreeEasyMake AheadOven BakeThanksgivingFallWinterBon Appétit
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