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
STUFFED STANDING RIB ROAST
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread. (It's also one of the most expensive. Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
Provided by Julia Moskin
Categories dinner, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Make the stuffing: place the porcini in a small bowl and cover with boiling water. Soak for at least 45 minutes, or up to several hours, until soft. Lift porcini out of the liquid, drain on paper towels, chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.
- Heat a large skillet over medium heat. Add sausages and cook for about 5 minutes, breaking the meat apart with a fork as it browns. Add mushrooms, shallots and garlic, cover, and cook for about 5 minutes more, stirring from time to time, until the vegetables are tender.
- Transfer the mixture to a large bowl. Stir in bread cubes, rosemary, spinach and egg and mix well. Moisten with about 1/4 cup reserved mushroom liquid. The stuffing should be slightly moist but not wet. Season to taste with salt and pepper and set aside, or refrigerate if not using immediately. (The stuffing is best made a day ahead and refrigerated, but don't stuff the meat ahead, as it can spoil.)
- Cook the meat: let the roast stand at room temperature for 4 hours before roasting. Heat the oven to 450 degrees, with a rack in the lower third of the oven.
- Using a long sharp knife, cut the roast between the bones and the meat so that the rack of ribs is almost severed from the meat, leaving about 3/4 inch of the meat attached to the bones. Place the roast on a flat surface so that you are looking down into the crevices between the bones and meat. Spread the stuffing into each crevice, using a rubber spatula to pack it in. (If you have extra stuffing, bake it in a buttered uncovered casserole dish for 30 minutes.) Tie the bones back in place with a couple of loops of butcher's twine to keep the stuffing inside.
- Combine the garlic, salt, pepper, rosemary, fennel seeds and oil in a small bowl. Generously rub the mixture over the top and sides of the roast and bones. Place a large V-shape roasting rack in a roasting pan and nestle the roast on the rack so that the bones are sticking straight up. Wrap the bone tips in aluminum foil to prevent burning.
- Roast for 20 minutes, then turn down the oven to 350 degrees and roast until the internal temperature is about 120 degrees. If you are not using a continuous-read thermometer, begin monitoring the internal temperature with an instant-read thermometer after 45 minutes, checking the temperature every 15 minutes at the thickest part of the roast. When the roast is done (usually 1 1/4 to 2 hours), set aside, covered loosely with aluminum foil, to rest for at least 20 minutes and up to 45 minutes before carving and serving. The temperature will rise 10 to 15 degrees as it rests.
- To carve and serve, remove the twine from the roast. Place the roast on a cutting board so that the bones are vertical. Sever the strip of meat attached to the bones and spoon the stuffing into a serving bowl. Set the bones aside, and turn the roast so the bone side lies flat. Cut the roast into 1/4- to 1/2-inch-thick slices and arrange in an overlapping row on a serving platter.
- Slice between the bones to separate them and add to the platter. Pour any carving juices over the meat and serve.
Nutrition Facts : @context http, Calories 1127, UnsaturatedFat 46 grams, Carbohydrate 10 grams, Fat 95 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 38 grams, Sodium 978 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
RUSTIC PORCINI ONION STUFFING
Categories Mushroom Onion Side Bake Christmas Thanksgiving Vegetarian Stuffing/Dressing Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
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.
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.
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.
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING
I was trying to do a simple, wild mushroom-studded sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I'd ever tasted. Not only that, but we completely eliminated the step of having to make cornbread first!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 12
Number Of Ingredients 16
Steps:
- Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
- Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
- Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
- Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 28.2 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 287.1 mg, Sugar 7 g
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