Bread & Pizza/ Holiday/Themed/ Thanksgiving

Porcini Pancetta Dressing

Porcini Pancetta Dressing – A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table.

Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist

Growing up, my stepdad made the same stuffing recipe every year. A very simple recipe of onions, bacon, and celery with herbs and bread. It’s not fancy, but I love it. But I love dressing/stuffing so much that I enjoy seeing what I can do differently each year.

Last year I made a Sage Apple Cranberry Dressing. It’s fantastic. I was content to just make that again, but then, where’s the fun in that?

When it comes to flavor profiles, it’s pretty obvious I often default to either Italian or Asian. And can you really blame me? Both are amazing.

I wasn’t sure how an Asian flavored stuffing would go over, nor was I really enthusiastic about experimenting that way anyway. Matthew and I had been talking about pancetta and leeks for a few different recipes and, well, one thing led to another. I ended up making this Porcini Pancetta Dressing.

Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist

Sadly for him, when I cooked off a bit for him to taste test, I warmed up the really soggy stuff at the bottom of the mixing bowl and he did not like the texture. I did promise him that the rest would not have that same texture.

How to Prevent Stuffing From Drying Out

That soggy bit at the bottom of the bowl has an important purpose; I add to the very top when putting it in the casserole or at the opening of the bird where it is exposed to the most direct heat. That soggy bit helps prevent the rest of the dressing from drying out.

What’s the difference between stuffing and dressing?

It’s aptly named dressing because I cooked this OUTSIDE the bird, and I was always told when you put this INSIDE the bird, it is stuffing. But does it really matter? It’s delicious either way you roll.

After this was baked and served to friends, it was perfect. It just might rival last year’s dressing. Sadly, this one isn’t nearly as pretty as last years.

Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist
What Other Sides to Cook with Dressing


Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist

Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist by Michelle De La Cerda

Porcini Pancetta Dressing

Course: Side Dish
Cuisine: American
Keyword: Dressing, side dish, Thanksgiving
Author: Michelle De La Cerda

Porcini Pancetta Dressing – A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table.

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Ingredients

  • 1 oz dried porcini mushrooms (SEE NOTES)
  • 1 tbsp butter
  • Extra virgin olive oil
  • 1 large/2 small shallots
  • 1 large/2 medium leeks; cleaned and sliced
  • 2 ribs celery; diced
  • 5 oz pancetta; cubed
  • 1 loaf bread; dried and cubed
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4-1/2 cup white wine; room temp (if omitting, just use broth)
  • ~2 cups chicken broth; warmed
  • 1 tbsp melted butter
  • Salt and pepper; to taste
  • 2 tbsp freshly chopped parsley as garnish

Instructions

  1. Rehydrate the porcini mushrooms (SEE NOTES)
  2. In a large sauté pan add 1 tbsp butter and a drizzle of olive oil over medium-high heat. 

  3. Add the shallots, leeks, and celery to the pan and cook for about 3 minutes or until they begin to soften.

  4. Add the pancetta. Cook an additional 5 minutes. Once cooked, drain off excess rendered fat, if there is any.
  5. Once the porcinis have been rehydrated, chop them and toss with the pancetta mixture.
  6. In a very large bowl, add half the bread, pancetta-veggie mixture, and herbs; toss together.
  7. Add the wine, if using, otherwise add about a 1/2 cup of warm broth; mix as well as possible, adding a bit more broth.
  8. Add in the remaining bread, pancetta-veggies mixture, herbs, salt/pepper, and the tablespoon of melted butter.
  9. Slowly add the remaining broth, about a 1/2 cup at a time until you reach the desired consistency.
  10. Cover and chill until ready to be baked.
  11. If stuffing a bird, stuff it and bake it according to your bird directions.
  12. If making as dressing, place in a casserole dish, cover. Place in a pre-heated 350° oven. Bake for 30 minutes (if using a shallow baking dish, about 45 minutes if using a deep one), uncover and cook an additional 5 minutes to crisp up the top.
  13. Add to a serving bowl if cooked in the bird or serve in a casserole dish; garnish with fresh parsley and serve.

Recipe Notes

When rehydrating the porcini mushrooms, I used almost a full can of chicken broth. Pour the broth into a pan, and bring to a simmer. Add the mushrooms. Turn off the heat, cover and allow to steep for at least 30 minutes. After mushrooms are fully hydrated, drain them. If you wish to save the broth for soup, gravy, etc, use a fine mesh sieve lined with a coffee filter. You want to strain out the grit.

Porcini Pancetta Dressing ~ A simple and quick dressing or stuffing that has the rich and elegant flavors of porcini mushrooms and pancetta, bound to please every guest at your table ~ The Complete Savorist

 

 

 

Thank you for sharing!

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11 Comments

  • Reply
    Kacey @ The Cookie Writer
    November 24, 2015 at 6:12 am

    I never thought about “dressing” and “stuffing” used interchangeably, but your description makes sense! This looks really wonderful and the ultimate gourmet dressing 🙂

  • Reply
    Sara
    November 24, 2015 at 5:50 pm

    This is so unique, pancetta goes so well with mushrooms. I definitely want this on my holiday table!

  • Reply
    Jennifer Stewart
    November 24, 2015 at 8:31 pm

    I love pancetta and even though I am not a mushroom fan, I have some dried porcinis on hand for a spice mix I was making. I might surprise my fungi loving husband with this twist on dressing!

    • Reply
      Michelle De La Cerda
      December 1, 2015 at 1:52 am

      Oh I hope you can enjoy it. I understand not liking mushrooms, I’ve only like them for a few years now.

  • Reply
    Dee Dee (My Midlife Kitchen)
    November 25, 2015 at 8:06 am

    I am in LOVE with this flavor profile! I am a huge fan of the earthy nature of porcinis. Now if I could convince my husband as well… The heck with him! I’ll make this for myself! :o)

  • Reply
    Sarah Walker Caron (Sarah's Cucina Bella)
    November 27, 2015 at 5:18 am

    What a lovely dressing! I love the porcini-pancetta combination!

  • Reply
    Apple Cider Turkey - The Complete Savorist
    November 14, 2018 at 12:15 pm

    […] Porcini Pancetta Dressing […]

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