Rachael Ray: Marc Murphy Dried Porcini & Pancetta Stuffing Recipe

Rachael Ray: Marc Murphy Dried Porcini & Pancetta Stuffing

Marc Murphy, along with his Chopped co-stars Amanda Freitag and Ted Allen, joined Rachael Ray to take on her Thanksgiving Stuffing challenge. Marc was surprised with lime-flavored gelatin and told he had to use it in his stuffing. Thankfully, you don’t typically have to add the bright green-colored ingredient to his tasty side dish. Marc’s Dried Porcini and Pancetta Stuffing recipe is good enough to have your family and friends going back for seconds, even after they’re already full!

To get the recipe, click next page.

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Rachael Ray: Marc Murphy Dried Porcini & Pancetta Stuffing Recipe Ingredients

Rachael Ray: Marc Murphy Dried Porcini & Pancetta Stuffing Recipe

Marc Murphy prepared his Dried Porcini and Pancetta Stuffing for the ‘Chopped’ cook-off with Rachael Ray and his co-stars. (oceanyamaha / Flickr)

  • 1 lb pancetta – diced
  • 2 large white onions – chopped
  • 2 C carrots – chopped
  • 1/2 C butter (unsalted)
  • 2 tbsp thyme leaves – chopped
  • 2 tbsp rosemary – chopped
  • 2 C dried porcini mushrooms – chopped
  • 1 tsp red pepper flakes
  • 1/2 loaf filone/Italian bread – diced to make about 10 C
  • few drizzles extra-virgin olive oil
  • 2 C celery – chopped
  • 4 cloves garlic – sliced
  • 1 bunch parsley – chopped
  • 2 tbsp sage – chopped
  • 2 C dried porcini mushrooms – chopped
  • Kosher salt and fresh black pepper

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Marc Murphy: Rachael Ray Dried Porcini & Pancetta Stuffing Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Spread the bread cubes out on a baking sheet and dry them in the oven for 15 minutes
  3. Transfer the bread cubes to a large mixing bowl
  4. Cook the pancetta over medium heat for 10 minutes, until rendered
  5. Transfer to the bowl with the bread
  6. Add olive oil to the drippings with the carrots, celery, onions, and sliced garlic
  7. Cook for about 10 minutes to soften
  8. Add the butter and melt, then mix in the chopped herbs
  9. Transfer the mixture to the bowl with the bread
  10. In a large pot, bring chicken stock to a boil
  11. Add the dried mushrooms, reduce the heat to low, and cook for 5 minutes
  12. Strain the liquid into a bowl, roughly chop the mushrooms, and add the mushrooms to the saute pan
  13. Saute with button mushrooms for 3-4 minutes
  14. Thoroughly mix all the ingredients together
  15. Transfer the stuffing mixture to a lightly buttered roasting pan
  16. Bake for 45-60 minutes and serve warm

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