Porcini Bread Stuffing

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From todays ny times, this is meatless and is easy to prepare. The porcinis and cognac give it a rich flavor. This is perfect if you prefer to cook your stuffing outside the bird, as i do.

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Steps

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Heat oven to 375 degrees , and butter a 9-by-13-inch baking dish.

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Soak mushrooms in 2 cups warm water about 30 minutes.

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Drain , reserving liquid.

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Thickly slice mushrooms.

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Meanwhile simmer calvados in a saucepan until reduced to about 5 ounces.

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Melt remaining butter in large pan , add onions , and saut until transparent.

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Sprinkle with salt if onions are browning too fast.

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Add sliced mushrooms , and saut 2 minutes.

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Add bread , mushroom liquid , chopped parsley , rosemary and sage.

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Stir in reduced calvados , applesauce , raisins , nuts and enough stock so mixture is moist but not wet.

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Season to taste with salt and pepper.

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Turn into buttered baking dish.

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Bake 45 minutes to 1 hour , until firm and crusty.

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Ingredients

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butter, dried porcini mushrooms, calvados, onions, salt and black pepper, sourdough bread, parsley, fresh rosemary, sage, applesauce, raisins, walnuts, vegetable stock