Ingredients: |
Ingredients: 1 1/2 oz. (about 1 1/2 cups) dried porcini mushrooms
2 cups chicken stock or canned broth
10 cups crumbled day-old white bread
6 tbsp unsalted butter
1/2 lb. country ham, cut into 1/2 inch cubes
2 medium onions, chopped
1 tsp thyme
1 cup finely chopped Italian flat-leaf parsley
1/2 tsp salt
1 tsp freshly ground pepper
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Directions: |
Directions:1. Rinse the porcini thoroughly under cold running water and place in a small bowl. In a small saucepan, bring the stock to a boil. Pour over the mushrooms and let stand, stirring occasionally, for 1 hour.
2. Put the crumbled bread in a large mixing bowl. In a medium skillet, melt 2 tbsp of butter over moderate heat until foaming. Add the ham and cook, stirring, until browned, about 10 minutes. With a slotted spoon, transfer the ham to the bowl with the bread.
3. Return the skillet to moderate heat, add the remaining 4 tbsp butter and heat until foaming. Add the onions thyme, cover and reduce the heat to moderate. Cook, turning occasionally, until the onions are tender and lightly colored, 10 to 15 minutes. Pour the onions and butter over the bread in the bowl.
4. With a slotted spoon, lift the whole mushrooms from their soaking liquid and transfer to the mixing bowl. Strain the mushroom soaking liquid through a funnel lined with a coffee filter or a strainer lined with several thicknesses of dampened cheesecloth. Reserve the strained liquid for Gravy.
5. Add the parsley to the stuffing, season with the salt and pepper and stir well to mix. Transfer to a medium baking dish preferably with a tight-fitting lid. (The stuffing can be prepared to this point several hours in advance of baking, Refrigeration is not necessary.)
6. Preheat the oven to 325º. After removing all of the fat and juices from the turkey roasting pan, you should have at least 1 1/2 cups. If not, add canned chicken broth to equal that amount. Spoon the juices evenly over the stuffing, cover tightly and bake for 35 to 45 minutes, until the stuffing is steaming and the sides and bottom are crunchy and brown. |
This recipe for Country Ham and Wild Mushroom Stuffing is from