Name: Rustic Porcini Onion Stuffing
Cook time: 1 hr
Total time: 1 3/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 1/2 (1-lb) Pullman or round loaves, torn into 1-inch pieces (20 cups); 1 stick (1/2 cup) unsalted butter plus additional for greasing dish; 4 1/2 cups boiling-hot water; 2 oz dried porcini mushrooms (sometimes called cèpes; 54 g); 10 oz fresh white mushrooms, cut into 1/2-inch wedges (3 cups); 1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick; 4 large shallots, quartered; 2 celery ribs, sliced 1/4 inch thick; 2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick; 3 garlic cloves, minced; 1 1/2 teaspoons chopped fresh thyme; 1 1/2 teaspoons chopped fresh sage; 2 tablespoons chopped fresh flat-leaf parsley; 2 1/4 teaspoons salt; 1/2 teaspoon black pepper

Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

Cooks' notes:

•Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
•Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350°F oven (with sweet-potato brûlée, if making) until hot, about 30 minutes (test center with a wooden pick for warmth).

Recipe notes

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