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spinach_porcini_mushroom_stuffing
Porcini Mushroom and Spinach Stuffing
(Ripieno Funghi Porcini e Spinaci)
 
 
Ingredients:

1 and 1/2-ounce package dried Porcini mushrooms
1 cup boiling water
2 spicy sausages (6 to 7 ounces total), casings removed
1/2 cup chopped shallots (3 large)
3 garlic cloves, chopped
1 large egg
2 cups of 1/3-inch cubes crustless day-old country-style bread
One 10-ounce package frozen chopped spinach, thawed, squeezed very dry
1 teaspoon chopped fresh rosemary
Coarse kosher salt 

Directions:

Place Porcini mushrooms in a small bowl.

Pour 1 cup boiling water over.

Let stand until soft, about 45 minutes.

Drain, reserving soaking liquid.

Chop Porcini mushrooms.

Set aside.

Heat large nonstick skillet over medium heat.

Add sausage.

Saute until brown, breaking up into small pieces with back of fork.

Add Porcini mushrooms, 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 mushroom soaking liquid.

Cover and chill stuffing overnight.

Bring stuffing to room temperature.

Just before using, whisk egg to blend in small bowl and mix into stuffing. Makes about 5 cups.

That's it!
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