Chestnut-Porcini Stuffing

Maybe we should more properly call this dressing: Whether you actually use this to stuff a turkey on Thanksgiving, or bake it outside of the turkey in a casserole or baking dish, it's delicious. It's also extremely forgiving –– use more or less of just about anything in it (onions, celery, chestnuts, mushrooms, herbs, bread. butter, broth), or change up the mushrooms (you can use a mix of dried mushrooms) and it'll still be wonderful. For the chestnuts, you can either roast and peel fresh chestnuts or use pre-cooked and peeled chestnuts that come in a jar. For the porcinis, feel free to use more, if you love them and your budget allows it (they’ve gotten crazy expensive)!

Sometimes we use two eggs rather than one; it makes it more like a savory bread pudding. If you want to do that, cut back on the broth by about 1/4 cup. When we double the recipe, we generally use 3 eggs.

READ: How to achieve succulent, crisp-skinned, dry-brined turkey and all the umami-ful sides

READ: Dry-brine your way to Thanksgiving happiness: Some salt, a bird and a little time is all you need

You can make this entirely ahead, and store it (covered) up to a day in the fridge. Set it in to bake an hour before you want to serve it.

Serves 8 - 12.

Ingredients

1 ounce dried porcini mushrooms (or more, to taste)

1 stick (4 ounces) butter

1 medium onion, diced