Directions

1. In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.
2. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
3. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.
4. For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)
5. Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
6. Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

Porcini-Chestnut Stuffing

Ingredients

1 pound fresh chestnuts (3 cups)*
1 cup dried porcini mushrooms (1 ounce)
1 cup boiling water
1/2 cup butter
1 cup finely chopped fennel or celery
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
3 ounces Genoa salami, sliced & chopped or thinly sliced prosciutto, cut into strips
3/4 cup finely shredded Parmigiano-Reggiano cheese
1 tbsp snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 teaspoon ground black pepper
1/8 teaspoon salt
12 cups 3/4-inch cubes dry Italian bread**
1 cups chicken broth

Directions

1. Preheat oven to 400 degrees F. With a knife, cut an X in the shells of chestnuts. Spread chestnuts on a large baking sheet. Roast for 15 minutes; cool. Peel and coarsely chop chestnuts; set aside. Reduce oven temperature to 325 degrees F.
2. Meanwhile, place mushrooms in a medium bowl; cover with the boiling water. Let stand for 15 minutes; drain. If necessary, snip any large pieces of mushroom. Pat dry with paper towels.
3. In a large skillet melt butter over medium heat. Add mushrooms, fennel, onion, and garlic; cook and stir until onion is tender. Remove from heat. Stir in chestnuts, salami, 1/4 cup of the cheese, the thyme, parsley, pepper, and salt. Place the bread cubes in an extra-large bowl; add onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
4. Transfer bread mixture to a 3-quart casserole.*** Sprinkle with remaining 1/2 cup cheese. Bake, covered, for 40 to 45 minutes or until heated through.