PORCINI BREAD STUFFING

Steps:

• Soak the mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces. Melt remaining butter in a large pan, add onions and saute until transparent. Sprinkls with salt if onions are browning too fast. Add sliced mushrooms and saute for 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist, but not wet. Season to taste with salt and pepper. Turn into buttered baking dish.