Porcini Bread Stuffing Recipe

Name: Porcini Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 1 cup dried porcini mushrooms or 1 cup morel; 1 cup calvados or 1 cup cognac; 3 onions, thinly sliced; salt and black pepper; 10 -½ cups torn sourdough bread (1 large loaf); 1/4 cup finely chopped parsley; 2 tablespoons finely chopped fresh rosemary; 2 tablespoons finely chopped sage; 1 cup applesauce; 3/8 cup raisins or 3/8 cup dried cherries; 1/2 cup coarsely chopped walnuts or 1/2 cup pecans; 1 -2 cup vegetable stock

Servings: persons

5 tablespoons butter
1 cup dried porcini mushrooms or 1 cup morel
1 cup calvados or 1 cup cognac
3 onions, thinly sliced
salt and black pepper
10 -½ cups torn sourdough bread (1 large loaf)
1/4 cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped sage
1 cup applesauce
3/8 cup raisins or 3/8 cup dried cherries
1/2 cup coarsely chopped walnuts or 1/2 cup pecans
1 -2 cup vegetable stock

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 saute until transparent.
7
Sprinkle with salt if onions are browning too fast.
8
Add sliced mushrooms, and saute 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.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons butter, 1 cup dried porcini mushrooms or 1 cup morel, 1 cup calvados or 1 cup cognac, 3 onions, thinly sliced, and more.

Yes, Porcini Bread Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Porcini Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions