Wild Mushroom Stuffing

By linwal

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.

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

Preparation

Step 1

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.