Porcini bread stuffing from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 358) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast lemon pepper duck with honey lemon sauce; Slow-roasted duck; Pork arrosto with prunes and grappa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 19, 2018

    No Porcinis used. Did used dried cherries and Pecans. It was great but I should not have stuffed the Turkey so full it mushed up the stuffing.

  • westminstr on December 05, 2014

    this fell short of expectations, required a lot of doctoring to make it good, porcini flavor did not come through, will not repeat

  • Breadcrumbs on January 16, 2011

    p. 350 - Only serve this to folks we like - it calls for 1 cup of Cognac!! LOL!

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