Fresh Summer Truffles are Now in Season




1 ½ loaves Italian bread (about 10 cups), cut into 3/4 inch cubes

4 tablespoons unsalted butter, plus 2 tablespoons for baking dish

1 large yellow onion, small dice

4 stalks celery, small dice

1 teaspoon salt

½ teaspoon pepper

1 teaspoon dried sage

16 ounces assorted wild mushrooms (cremini, shiitake, oyster, mitake), trimmed, chopped into even pieces

1 egg

2 cups turkey, chicken, or vegetable broth

1/2 cup Sabatino Tartufi Truffle Juice

2 teaspoons thyme leaves

1 (3.4 oz) jar Sabatino Tartufi Truffle Carpaccio


1. Preheat oven to 350˚F. Spread the cubed bread evenly onto 2 baking sheets. While the oven is preheating, place the baking sheets into the oven and bake the bread for about 15-20 minutes, until lightly dried-out, not fully toasted. Remove from oven and transfer to a large bowl. Meanwhile, prepare a large buttered baking dish and a large piece of foil; set aside.

2. In medium bowl, whisk together the egg, broth, and truffle juice; set aside.

3. In a large sauté pan, over low heat, melt the butter and sauté the onions and celery for about 10 minutes, until translucent. Stir in the salt, pepper, and sage. Add in the mushrooms, and cook for about 5 minutes more, until the mushrooms are slightly cooked through. Transfer the ingredients into the large bowl of bread. Sprinkle with the fresh thyme, and using large spoons, toss to combine the ingredients.

4. Pour in the liquid mixture, and toss with the bread mixture to make sure the liquid evenly distributes, and the bread fully absorbs all of the liquid.

5. Transfer the stuffing into the large baking dish, making sure to spread the mixture evenly and place into the oven. Bake, covered with foil, for 30 minutes. Remove foil and bake for an additional 15 minutes, until the bread has browned. Remove from oven; distribute the Truffle Carpaccio evenly dispersed on top of the stuffing and place back into the oven for a final 2-3 minutes, just to warm the truffles. Remove from oven and serve.