Porcini Bread Stuffing
Updated Oct. 16, 2023
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 5tablespoons butter
- 1cup dried porcini or morel mushrooms
- 1cup Calvados or Cognac
- 3onions, thinly sliced
- Salt and black pepper
- 10 to 12cups torn sourdough bread (1 large loaf)
- ¼cup finely chopped parsley
- 2tablespoons finely chopped fresh rosemary
- 2tablespoons finely chopped sage
- 1cup applesauce
- ¾cup raisins or dried cherries
- ½cup coarsely chopped walnuts or pecans
- 1 to 2cups chicken or vegetable stock
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
434 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 11 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.
- Step 4
Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.
Private Notes
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Cooking Notes
Candace Dobro
WEDNESDAY Toss bread with onion mixture and herbs, plus stock and mushroom liquid as needed. Dot with butter. Bake in same large pot @ 350 degrees for 45 minutes. Refrigerate. THURSDAY Move stuffing to shallow dishes and dot with butter. Bake and serve.
Ed
Made this with the rye loaf I happened to have on hand and it was amazing. Made it again with the white sourdough called for by the recipe and it was underwhelming. Definitely use a more flavorful bread base if you can.
Ian
I make this every Thanksgiving adding roasted wild mushrooms as well. The quality of the bread makes all the difference.
KS
Bland. Would not make it again.
Stacey
It was good, not great and I follow several suggestions like using a higher flavored bread. Honestly, I think the larger issue in my circle is that bread dressing has just fallen out of favor. I think that next Thanksgiving I will just skip it and make a different side disk.
Frank R.
Why mix cups and ounces in step 2?
Bread
Made this with a combo of sourdough country loaf, sourdough rye and olive oil brioche. We loved it!
John
3 onions were too much...turned into an onion dish. My guests suggested reducing the onions to 1 and slice them in half. Also, more mushrooms were needed.
Candace Dobro
WEDNESDAY Toss bread with onion mixture and herbs, plus stock and mushroom liquid as needed. Dot with butter. Bake in same large pot @ 350 degrees for 45 minutes. Refrigerate. THURSDAY Move stuffing to shallow dishes and dot with butter. Bake and serve.
Melissa P
3 Onions?? Big? Small? Medium? Please give weights for ingredients that can vary wildly. My onion might be twice as big as the recipe writers. Thx!
Steven Linder
Thank you, Julia Moskin! What an amazing recipe. I used Pistol River dried Porcini which made that rich mushroom flavor come alive. Oregon Bing Cherries and local herbs hit the spot. This is my first stuffing. It was worth the price of admission! Steven
Ian
I make this every Thanksgiving adding roasted wild mushrooms as well. The quality of the bread makes all the difference.
Ed
Made this with the rye loaf I happened to have on hand and it was amazing. Made it again with the white sourdough called for by the recipe and it was underwhelming. Definitely use a more flavorful bread base if you can.
tra
dull and disappointing.
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