Wild Mushroom Stuffing

This stuffing mix is perfect for stuffing a pork crown roast. The prunes give it a touch of sweetness that complements the pork, while the mushrooms give a nice earthy taste.
Wild Mushroom Stuffing
Wild Mushroom Stuffing

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup Marsala wine

  • 1/4

    cup dried Porcini mushrms

  • 1/4

    cup extra virgin olive oil

  • 10

    ounces Italian sausage casings removed

  • 1

    medium onion, finely chopped

  • 6

    tablespoons unsalted butter

  • 1

    pound fresh mushrms, mixed, sliced

  • 1/2

    cup fresh sage, chopped

  • 1/4

    cup fresh parsley, chopped

  • 1/3

    cup pitted prunes, chopped

  • Salt & pepper, to taste

  • 2

    cups white bread, cut into 1/4 " cubes

  • 1/4

    teaspoon red pepper flakes

  • 1/2

    cup chicken broth

Directions

Bring Marsala to simmer. Pour over Porcini let stand 1 hour. Heat 2 tablespoons oil in skillet. Add sausage, brown, about 8 minutes. Add onion cook until tender, about 5 minutes. Remove to bowl. Add 4 tablespoons butter and fresh mushrooms to skillet, cook until browned, about 8 to 10 minutes. Drain Porcinis, reserving liquid,and sqeeze in paper towels, chop. Add Porcinis to skillet along with herbs, prunes, salt & pepper. Cook 3 minutes. Add mushroom mix to sausage. Strain Marsala through sieve lined with cheesesloth or paper towels. Preheat oven to 350°F. Place bread on cookie sheet, toss with 2 tablespoons of oil, red pepper, salt & pepper. Bake 15 minutes or until golden. Add toasted bread, Marsala to mushroom-sausage, toss. Place remainder in 8" baking dish pour stock on top, dot with 2 tablespoons butter. Cover with parchment paper and then foil, bake 20 minutes. Uncover and bake about 25 minutes, until crisp.

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