Rustic Porcini Onion Stuffing
Elevate your holiday spread with this Rustic Porcini Onion Stuffing, a flavorful twist on a classic side dish. This recipe combines the earthy richness of porcini mushrooms with the sweet savoriness of caramelized onions, fresh herbs like sage and thyme, and hearty cubes of crusty bread. Infused with the umami-packed soaking liquid from dried mushrooms and a touch of vegetable broth, each bite is moist, aromatic, and bursting with rustic charm. Optional Parmesan cheese adds a layer of indulgent creaminess, while a golden, crispy top provides the perfect texture contrast. Simple yet sophisticated, this stuffing pairs beautifully with roasted meats or plant-based mains, making it an irresistible addition to any festive table.
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Recipe Information
Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 3 celery stalks, diced
- 8 cups crusty bread, cubed (day-old or slightly stale)
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 2.5 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Place the dried porcini mushrooms in a heatproof bowl and pour the hot water over them. Let them soak for 15 minutes until softened. Drain the mushrooms, reserving the soaking liquid, and finely chop them.
Preheat your oven to 350°F (175°C) and grease a large baking dish with a bit of olive oil or butter.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, until caramelized, about 15 minutes.
Stir in the minced garlic and diced celery, cooking for another 5 minutes until the celery softens.
Add the chopped porcini mushrooms and cook for an additional 2 minutes, ensuring everything is well combined.
In a large mixing bowl, combine the onion and mushroom mixture with the cubed bread. Add the fresh sage, thyme, salt, and black pepper.
Heat the reserved porcini soaking liquid and vegetable broth until warm. Slowly pour the liquids over the bread mixture, stirring gently to ensure even absorption. The bread should be moist but not soggy.
If using, stir in the grated Parmesan cheese for added richness.
Transfer the stuffing mixture into the prepared baking dish and spread evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20-25 minutes until the top is golden and slightly crispy.
Serve the stuffing warm as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
4447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 11836 mg | 515% | |
| Total Carbohydrate | 661.9 g | 241% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 54.7 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2407 mg | 185% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3651 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
