Porcini Mushroom Marsala Stuffing - Recipe

Porcini Mushroom Marsala Stuffing


30g of Cooks&Co Dried Porcini Mushrooms 

1 cup of Sweet Marsala Wine 

1/4 teaspoon of Red-Pepper Flakes 

2 cups of White Diced Sandwich Bread 

Course Salt and Freshly Ground Pepper 

1/3 cup of Chopped Pitted Prunes 

1/4 cup of Chopped Fresh Parsley 

1/2 cup of Chopped Fresh Sage 

500g of Mixed Fresh Mushrooms 

6 Tablespoons of Unsalted Butter 

1 of Finely Chopped Onion 

290g of Italian Sweet Sausages 

1/4 cup of Extra Virgin Olive Oil 

1/2 cup of Chicken Stock 

Preparation Time: 45 mins
Cooking Time: 55 mins

Porcini Mushroom Marsala Stuffing

Preparation Method

  1. Bring Marsala wine to a simmer in a saucepan. Pour over the dried porcini in a bowl, cover, and let it stand for 1 hour (please note soaking time is not included in overall preparation time) 

  2. Meanwhile, heat 2 tablespoons oil in a nonstick frying pan over a medium heat. Add sausages, and cook, crumbling with a spoon, until browned, for about 8 minutes. Add the onion, and cook until softened, for about 5 minutes. Using a slotted spoon, transfer the sausage and onion to a bowl.

  3. Add 4 tablespoons of butter and fresh mushrooms to the frying pan, and cook until browned, between 8 and 10 minutes. Drain the dried porcini, reserving the liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop the porcini. Add the dried porcini to the frying pan along with herbs, prunes, salt, and pepper. Cook for 3 minutes.

  4. Add the mushroom mixture to sausages. Strain the reserved Marsala through a sieve lined with a paper towel. (The mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)

  5. Preheat oven to 180 degrees. Place bread on a rimmed baking sheet. Toss with the remaining 2 tablespoons of oil, red-pepper flakes, salt, and pepper. Bake until golden brown, for about 15 minutes.

  6. Add the toasted bread mixture and reserved Marsala to the mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the roast meat itself. Transfer the remaining stuffing to an 8-inch baking dish. Pour the stock over the top, and dot with the remaining 2 tablespoons of butter cut into small pieces. Cover with foil, and bake for 20 minutes. Uncover, and bake until top is crisp, for about 25 minutes more. 


Items from this recipe...