Porcini-Chestnut Stuffing

Porcini-Chestnut Stuffing Enlarge Image
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8 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
35 mins
Roast:
15 mins 400°F
Stand:
15 mins
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Porcini-Chestnut Stuffing

Ingredients
1
pound fresh chestnuts (3 cups)*
1
cup dried porcini mushrooms (1 ounce)
1
cup boiling water
1/2
cup butter
1
cup finely chopped fennel or celery
1/2
cup chopped onion (1 medium)
2
3
ounces Genoa salami, sliced and chopped or cubed, or thinly sliced prosciutto, cut into strips
3/4
cup finely shredded Parmigiano-Reggiano cheese (3 ounces)
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
teaspoon ground black pepper
1/8
teaspoon salt
12
cups 3/4-inch cubes dry Italian bread**
1
cups chicken broth

Directions

  1. Preheat oven to 400 degrees F. With a knife, cut an X in the shells of chestnuts. Spread chestnuts on a large baking sheet. Roast for 15 minutes; cool. Peel and coarsely chop chestnuts; set aside. Reduce oven temperature to 325 degrees F.
  2. Meanwhile, place mushrooms in a medium bowl; cover with the boiling water. Let stand for 15 minutes; drain. If necessary, snip any large pieces of mushroom. Pat dry with paper towels.
  3. In a large skillet melt butter over medium heat. Add mushrooms, fennel, onion, and garlic; cook and stir until onion is tender. Remove from heat. Stir in chestnuts, salami, 1/4 cup of the cheese, the thyme, parsley, pepper, and salt. Place the bread cubes in an extra-large bowl; add onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
  4. Transfer bread mixture to a 3-quart casserole.*** Sprinkle with remaining 1/2 cup cheese. Bake, covered, for 40 to 45 minutes or until heated through.

From the Test Kitchen

**

To make dry bread cubes, preheat oven to 300 degrees F. Spread cubes in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

*

If you like, use one 8-ounce jar or one 10-ounce can whole peeled chestnuts, drained and chopped, in place of the fresh chestnuts.

Prepare as directed, except do not bake. Cool stuffing. Cover with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 400 degrees F. Remove plastic wrap; bake as directed.

***

If you like, use bread mixture to stuff an 8- to 10-pound turkey.

Nutrition Facts

(Porcini-Chestnut Stuffing)
    Per serving:
  • 329 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 39 mg chol.,
  • 689 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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