Porcini Stuffing with Spicy Italian Sausage

carousel undefined

30m prep

30m cook

4 servings

Country of origin: Italy
Difficulty: Easy

Ingredients

  • 250g whole chestnuts
  • 70g porcini mushrooms, roughly chopped
  • 25g butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced 
  • 150g smoked pancetta, cut into strips (lardons can be used as an alternative) 
  • 1 tbsp dried oregano
  • 500g Italian spicy sausage - casing removed.
  • 1 egg
  • 1/2 bunch chopped fresh Italian (flat-leaf) parsley 
  • 100g panko breadcrumbs 
  • ¼ tsp ground black pepper
  • ⅛ tsp salt
  • 100ml chicken broth

 

Directions

  1. Preheat the oven to 200c. With a small sharp knife, cut a small x in the shells of the chestnuts. Bring a pot of water to a boil and boil the chestnuts for 15 minutes, then spread on a baking sheet and roast for 10 minutes. Peel and coarsely chop the chestnuts and set them aside. Reduce oven temperature to 160c.
  2. In a large frying pan melt the butter over medium heat. Add onion and cook until tender and add the oregano, pancetta, mushrooms and garlic and cook for a further 2-3 minutes. Remove from heat. 
  3. In a large mixing bowl, add the ingredients from the pan and mix in the chestnuts, sausage meat, panko (reserving 1/4 to sprinkle on top), parsley, egg, pepper, and salt. Do this until the mixture is well mixed. The best method for this is by hand, so you may want to wear a glove. Drizzle with enough broth to moisten, tossing lightly to combine.
  4. Transfer the bread mixture to an appropriately-sized ovenproof dish. Sprinkle with the remaining breadcrumbs. Cover with foil and bake for 40 to 45 minutes or until heated through.

Tips

  • For an extra indulgent stuffing, add freshly shaved white truffle or truffle oil.
  • To prepare in advance, cook as directed except do not bake. Cover with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 160c. Remove plastic wrap; bake as directed.
  • You can also use this recipe for turkey stuffing. 

Buon Appetito!

Recipe by Samantha Cook (https://www.instagram.com/the.greedyone)