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Porcini, Chestnut, and Sausage Stuffing

Recipe photo courtesy of JOHN KERNICK

Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.

Source: Martha Stewart Living, November 2007



Cook's Notes

If you forget to leave the bread on the counter overnight to dry, toast it in an oven heated to 200 degrees for 30 minutes. This recipe makes a generous amount of stuffing. If the entire batch doesn't fit (loosely packed) inside the turkey, bake the leftovers in a separate dish.

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How would you rate this recipe?
  • MS12011243
    27 OCT, 2013
    Very full flavored and a new family favorite since 2007. Last year this was the only stuffing I made. I use a thick cut bacon from the butcher instead of your traditional packaged bacon for less salt and a more mellow flavor.
  • 2fullmoon
    27 NOV, 2011
    Used half pancetta (Italian bacon) and half FJ as well used half breakfast sausage and half hot Italian links and only 2oz dried porcini otherwise followed recipe as instructed. This stuffing is full flavored and while I love bacon, thought it over powered the other ingredients a bit. Will definitely keep this in the repertoire but next time will increase the sausage to 1lb and decrease the bacon by half.

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