Name: Spinach-Porcini Stuffing
Yield: makes about 5 cups
Ingredients: 1 1/2-ounce package dried porcini mushrooms*; 1 cup boiling water; 2 hot Italian sausages (6 to 7 ounces total), casings removed; 1/2 cup chopped shallots (3 large); 3 garlic cloves, chopped; 2 cups 1/3-inch cubes crustless day-old country-style bread; 1 10-ounce package frozen chopped spinach, thawed, squeezed very dry; 1 teaspoon chopped fresh rosemary; Coarse kosher salt; 1 large egg

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