Spinach Porcini Stuffing

Name: Spinach Porcini Stuffing
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 chopped spinach, thawed, squeezed very dry; 1 teaspoon chopped fresh rosemary; Coarse kosher salt; 1 large egg

10 ingredients

3 steps

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 chopped spinach, thawed, squeezed very dry
1 teaspoon chopped fresh rosemary
Coarse kosher salt
1 large egg

Directions

1

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.
2

Heat large nonstick skillet over medium heat. Add sausage; saute 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.
3

Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.