Spinach Porcini Stuffing
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
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 spinach, thawed, squeezed very dry
- 1 teaspoon chopped fresh rosemary
- Coarse kosher salt
- 1 large egg
Method
- 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.
Original page
Photographed from Lucy's collection.
