Popular
Latest From the Show
‘Chopped’ Stars Go Head-to-Head to Create 3 Must-Try Stuffing Re…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/2 loaf filone/Italian bread (approximately 10 cups), diced
- 1 pound pancetta, diced
- A few drizzles extra virgin olive oil
- 2 large white onions, chopped
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 4 cloves garlic, sliced
- 1/2 cup butter (unsalted)
- 1 bunch parsley, chopped
- 2 tablespoons thyme leaves, chopped
- 2 tablespoons sage, chopped
- 2 tablespoons rosemary, chopped
- 3 cups chicken stock
- 2 cups dried porcini mushrooms, chopped
- 2 cups button mushrooms, chopped
- 1 teaspoon red pepper flakes
- Kosher salt and fresh black pepper
Yield
Serves: 10
Preparation
Preheat oven to 350 °F. Spread the bread cubes out on a baking sheet and dry them out in the oven for 15 minutes. Transfer bread cubes to a large mixing bowl.
Cook pancetta over medium heat until rendered about 10 minutes then transfer to the bowl with the bread. Add a drizzle or two of olive oil to the drippings along with the onions, celery, carrots and sliced garlic. Cook until soft about 10 minutes. Add the butter and melt. Mix in the chopped herbs and transfer everything to the bowl with the bread.
In a large pot, bring chicken stock to boil over high heat. Add dried mushrooms and cook for 5 minutes over low heat. Once they’re rehydrated, strain liquid into a bowl. Roughly chopped the mushrooms and add to the sauté pan. Sauté with button mushrooms for about 3-4 minutes.
Use a large spoon to thoroughly mix together all the ingredients. Transfer the stuffing mixture into a lightly buttered roasting pan. Bake in the oven for 45 minutes to an hour, and serve warm.