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Porcini Pecan Stuffing
Created by AndrewM, Friday, 03 January 2014


Nutty earthy goodness

At a glance
20 cups
  • 1 C. dry porcini
  • 20 oz dry rustic white bread cubes (~15 cups)
  • 2 medium yellow onion, chopped
  • 4 ribs celery, chopped
  • 1/2 C. butter
  • 2 T. fresh rosemary, minced
  • 1 t. dry thyme
  • 1/2 t. dry marjoram
  • 1 T. salt, or to taste
  • 1 t. fresh ground pepper
  • 1 C. turkey stock (not broth)
  • 1 C. dry white or rose wine
  • 1 C. mushroom soaking liquid
  • 1/2 C. Italian parsley, chopped
  • 1 C. toasted pecan pieces
  1. Soak the porcini in a deep bowl with 4 C. warm water for 30 minutes or until soft. Massage and stir several times to dislodge any silt. Scoop out and and squeeze dry the porcini. Chop.
  2. Reserve 1 C. mushroom liquid for the recipe. Save the rest for other recipes, leaving any silt in the bottom of the bowl.
  3. Preheat oven to 375F.
  4. Melt the butter over medium heat in a large skillet. Add the onion and celery, sprinkle with salt, and saute 5 minutes or until soft. Add the rosemary, thyme, marjoram and pepper. Saute another couple of minutes.
  5. Add the liquids and chopped porcini. Raise heat to high and boil 2 minutes. Remove from heat.
  6. Stir together the bread cubes, vegetable and liquid, parsley and pecans in large mixing bowl.
  7. Adjust seasonings.
  8. Spread evenly into a buttered 9x13" baking dish. Bake 45 minutes or until firm and slightly crusty.
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