Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.
Ingredients
Makes 10 servings
Step 1
Preheat oven to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until lightly browned and slightly crisp, about 18 minutes. Cool.
Step 2
Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes. Strain, reserving soaking liquid. Chop mushrooms.
Step 3
Heat oil in heavy large skillet over medium-high heat. Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes. Transfer to paper towels. Melt butter in same skillet over medium-high heat. Add button mushrooms, shiitake mushrooms, and onion to skillet and sauté until soft and brown, about 10 minutes. Add garlic, rosemary, and porcini mushrooms. Sprinkle with salt and pepper. Add wine and boil until almost all liquid evaporates, about 4 minutes. Transfer to bowl.
Step 4
DO AHEAD:Bread cubes, mushroom soaking liquid, prosciutto, and mushroom mixture can be made 1 day ahead. Cover and store bread cubes at room temperature. Cover mushroom soaking liquid, prosciutto, and mushroom mixture separately and chill.
Step 5
Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly. Add eggs; toss to coat. Pour mushroom soaking liquid into 2-cup measuring cup. Add enough chicken broth to soaking liquid to measure 2 cups. Add broth mixture to bread mixture; toss to coat (mixture will be moist).
Step 6
Transfer dressing to prepared dish. Bake uncovered until top is slightly crisp, about 30 minutes. Sprinkle with remaining prosciutto and green onions.
Step 7
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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Reviews (24)
Back to TopMade it this past weekend and everyone loved it. I could not find the rustic rosemary bread, so I used from fresh pugliese bread from a local store. I was asked to make it for another Christmas dinner this coming weekend. This time I'm going to try some fresh tomato parmesan loaf .
suttlezoo
Tracy, CA
12/24/2016
Awesome! Even the kids liked it! In response to one of the reviews below, we are bacon lovers but I thought the prosciutto really added a lot, although it was probably the texture I liked more than the flavor, per se. I was afraid we wouldn't have enough stuffing so I added a little extra sourdough bread and chicken broth to moisten. This is a fabulous stuffing that we will definitely make again.
SSpeers
12/1/2013
A-MA-ZING! This is my favorite stuffing of all time! All of my guests had seconds and I think some had thirds. What little was left was gone by the next day. If you love Savory, you will love this recipe!
rabbitgirl
denver, co
12/28/2012
I made this with gluten free french style bread and it came out great!!
Anonymous
Sonoma, CA
11/22/2012
I really enjoyed this dressing/stuffing. It goes well with everything that was made for Thanksgiving and would work well in any situation. I felt that by doing the items ahead of time just added to the flavor and made it so easy to put together.
erinep
Wilmington, DE
11/29/2011
We have made this for Thanksgiving for the last two years and it has been fantastic both times!
lionsforlove
12/2/2010
Generally I jump at the opportunity to use prosciutto, but in this case, I felt justice wasn't done to either the dressing or the prosciutto! The recipe is great, but for the cost of prosciutto, I think it would have been better to use bacon. I probably will next time. Yummy still~
jkwhisler
Vallejo, CA
11/29/2010
I used 4 ounces of pancetta rather than prosciutto and it was phenomenal.
Anonymous
Seattle, WA
12/11/2009
This was fabulous except that I think the rosemary flavor was a bit too strong. Next time I'd use fresh rosemary or fresh thyme. Definitely great for mushroom lovers.
Anonymous
Phoenix, AZ
11/26/2009
I made this last year when I hosted my first-ever Thanksgiving dinner, and it was so good that I am here in October making sure I have the recipe-- we are going to make a tiny 2 person early Thanksgiving meal this year almost entirely so that we can have this, as my husband's family has a different recipe that they use.
Anonymous
Austin, TX
10/17/2009
This was absolutely fabulous! Followed the directions exactly and did the prep work, as suggested, a day ahead. Just phenomenal!
samrals
Olympia, WA
1/21/2009
Easily made into a accompanying dressing for a Standing Rib Roast Beef Stock instead of Chicken broth Red Wine instead of White
CookingSailor
12/25/2008
My favorite dressing up to date. Love mushrooms, especially the little buttons!
Anonymous
Idaho Falls, ID
12/2/2008
This is great! It can be too salty because of the prosciutto so make sure to use low-salt broth and unsalted butter.
Anonymous
Urbandale, IA
11/29/2008
Earthy and delicious. No more ultradense dressings for me. Prosciutto and green onion garnishes lend nice crisp textures.
kckenley
Indianapolis
9/29/2008
