Reviews (2) Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 11/18/2008 I made this with a crown roast for Christmas last year and was told by my daughter in law that this HAD to be our new stuffing recipe. I am planning on making it with the turkey for Thanksgiving this year! Martha Stewart Member Rating: Unrated 01/18/2008 The best stuffing I have ever made or had. Fixed it up with a big crown roast on Boxing Day in 2007 when I had some company over - I have had three people ask me for the recipe!!
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Gallery Wild-Mushroom Stuffing Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 cup sweet Marsala wine 1/4 cup (1 ounce) dried porcini mushrooms 1/4 cup extra-virgin olive oil 10 ounces Italian sweet sausages, casings removed 1 medium onion, finely chopped 6 tablespoons unsalted butter 1 pound mixed fresh mushrooms, such as shiitake, chanterelle, portobello, cremini, and button, sliced 1/2 inch thick 1/2 cup chopped fresh sage 1/4 cup chopped fresh flat-leaf parsley 1/3 cup chopped pitted prunes (2 ounces) Coarse salt and freshly ground pepper 6 ounces white sandwich bread, preferably unsliced, cut into 1/4-inch dice (2 cups) 1/4 teaspoon red-pepper flakes 1/2 cup homemade or low-sodium store-bought chicken stock
Cook’s Notes Store fresh mushrooms in a paper bag in the refrigerator. They’ll stay drier (and last longer) than they will in plastic. Clean with a damp paper towel, which will remove dirt without leaving them soggy. When working with shiitakes, cut off the stems, which are tough and woody. (They can be saved for use in a stock or discarded).
Gallery Wild-Mushroom Stuffing
Recipe Summary Servings: 12
Gallery
Wild-Mushroom Stuffing
Wild-Mushroom Stuffing
Wild-Mushroom Stuffing
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 cup sweet Marsala wine 1/4 cup (1 ounce) dried porcini mushrooms 1/4 cup extra-virgin olive oil 10 ounces Italian sweet sausages, casings removed 1 medium onion, finely chopped 6 tablespoons unsalted butter 1 pound mixed fresh mushrooms, such as shiitake, chanterelle, portobello, cremini, and button, sliced 1/2 inch thick 1/2 cup chopped fresh sage 1/4 cup chopped fresh flat-leaf parsley 1/3 cup chopped pitted prunes (2 ounces) Coarse salt and freshly ground pepper 6 ounces white sandwich bread, preferably unsliced, cut into 1/4-inch dice (2 cups) 1/4 teaspoon red-pepper flakes 1/2 cup homemade or low-sodium store-bought chicken stock
Directions
Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.
Cook’s Notes Store fresh mushrooms in a paper bag in the refrigerator. They’ll stay drier (and last longer) than they will in plastic. Clean with a damp paper towel, which will remove dirt without leaving them soggy. When working with shiitakes, cut off the stems, which are tough and woody. (They can be saved for use in a stock or discarded).
Cook’s Notes
Store fresh mushrooms in a paper bag in the refrigerator. They’ll stay drier (and last longer) than they will in plastic. Clean with a damp paper towel, which will remove dirt without leaving them soggy. When working with shiitakes, cut off the stems, which are tough and woody. (They can be saved for use in a stock or discarded).
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/18/2008 I made this with a crown roast for Christmas last year and was told by my daughter in law that this HAD to be our new stuffing recipe. I am planning on making it with the turkey for Thanksgiving this year! Martha Stewart Member Rating: Unrated 01/18/2008 The best stuffing I have ever made or had. Fixed it up with a big crown roast on Boxing Day in 2007 when I had some company over - I have had three people ask me for the recipe!!
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 5 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/18/2008 I made this with a crown roast for Christmas last year and was told by my daughter in law that this HAD to be our new stuffing recipe. I am planning on making it with the turkey for Thanksgiving this year! Martha Stewart Member Rating: Unrated 01/18/2008 The best stuffing I have ever made or had. Fixed it up with a big crown roast on Boxing Day in 2007 when I had some company over - I have had three people ask me for the recipe!!Martha Stewart Member
Rating: Unrated 11/18/2008
I made this with a crown roast for Christmas last year and was told by my daughter in law that this HAD to be our new stuffing recipe. I am planning on making it with the turkey for Thanksgiving this year!
Rating: Unrated
Rating: Unrated 01/18/2008
The best stuffing I have ever made or had. Fixed it up with a big crown roast on Boxing Day in 2007 when I had some company over - I have had three people ask me for the recipe!!
All Reviews for Wild-Mushroom Stuffing
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All Reviews for Wild-Mushroom Stuffing
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Most Helpful Most Positive Least Positive Newest
