Spinach Porcini Stuffing Recipes

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

PORCINI BREAD STUFFING

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.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH WHISKEY GRAVY, AND HORSERADISH CREAM

Steps:

• For gravy base:
• Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
• For rib roast:
• Position rack in bottom third of oven and preheat to 450°F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5-to 6-inch-deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.
• Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper, and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instantread thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.
• To finish:
• Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
• Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.
• Present roast at table, then transfer roast to cutting board and cut into 1/4- to 1/2-inch-thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.

ITALIAN SPINACH STUFFING

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
• Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
• Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPINACH AND PORCINI STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
• In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
• Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
• Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
• Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
• Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.

SPINACH PORCINI STUFFING

Steps:

• 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.
• 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.
• Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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.

RUSTIC PORCINI ONION STUFFING

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).

PORK LOIN WITH SPINACH STUFFING

Steps:

• Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. , Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan. , Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing. , In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.

PORCINI BREAD STUFFING

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.