Porcini Bread Stuffing

READY IN: 1hr 40mins
Recipe by chia2160

from todays NY Times, this is meatless and is easy to prepare. the porcinis and cognac give it a rich flavor. this is perfect if you prefer to cook your stuffing outside the bird, as i do.

Top Review by VegSocialWorker

This turned out great. Made it for Thanksgiving and everyone liked it. It was actually the first "left-over" to be finished off over the weekend. Before I put it in the oven, hubby was worried that there was too many onions but he quickly changed his mind when he tasted it (I was never worried- love onions). I used a pack of mixed dried mushrooms, and it worked out great. Did not need any of the vegetable stock as it was plenty wet and did not dry out while baking. I loved the slight apple taste from the applesauce and calvados and it went great with the mushrooms and herbs. Thank you for this recipe, we'll be making this again!

Ingredients Nutrition


  1. Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
  2. Soak mushrooms in 2 cups warm water about 30 minutes.
  3. Drain, reserving liquid.
  4. Thickly slice mushrooms.
  5. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
  6. Melt remaining butter in large pan, add onions, and sauté until transparent.
  7. Sprinkle with salt if onions are browning too fast.
  8. Add sliced mushrooms, and sauté 2 minutes.
  9. Add bread, mushroom liquid, chopped parsley, rosemary and sage.
  10. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet.
  11. Season to taste with salt and pepper.
  12. Turn into buttered baking dish.
  13. Bake 45 minutes to 1 hour, until firm and crusty.

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