This is my favorite holiday stuffing, based on a traditional recipe handed down through my family for generations. It will surely be a hit at your holiday table as well, pleasing the most discerning guests!.
1 oz Dried Porcini, reconstituted in warm water, chopped
4 cups chicken stock, hot
9 tbsp. Vermont Cultured Butter
4 oz. Bacon, chopped
2 stalks celery, medium dice
1 large onion, medium dice
2 baguettes or 1 medium ciabatta bread, cubed (about 10-12 cups)
Whole Cooked and peeled chestnuts, chopped
1 tbsp Organic Dry Sage
Fresh ground black pepper
Reconstitute Porcini mushrooms in a bowl of boiling water, soaking for 20 minutes or until softened. Remove from water and chop, reserving mushrooms and one cup of soaking liquid for later use.
Bring chicken stock to boil in a medium saucepan, set aside on stove, cover to keep warm.
Heat 1 tbsp. of butter in a large sauté pan over medium heat. Add chopped bacon and sauté until it just begins to crisp, about 3-4 minutes. Add celery and onion and cook until vegetables are softened, about 5 minutes.
Add 8 tbsp butter to pan. When melted add the bread cubes tossing to coat evenly. Add the reserved porcini broth, mushrooms, chestnuts, sage, salt and pepper, and heat through.
Transfer contents of sauté pan to a large baking dish. Cover with warm chicken stock and bake, uncovered, in a 350 oven, about 40 minutes.