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Wild Mushroom Stuffing

1/4 pound
chicken liver
1/2 ounce
dried porcini mushrooms
loaves dried bread, crusts removed and cubed
2 tablespoon s
extra virgin olive oil
medium onions, chopped
stalks organic celery and leaves, chopped
3 cup s
sliced organic mushrooms
1 cup
chicken stock
cage-free eggs, lightly beaten
1 tablespoon
chopped parsley
1 tablespoon
chopped sage
1 tablespoon
chopped rosemary
Salt and pepper to taste
  1. Render chicken liver in sauté pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver, add 4 tablespoons of butter).
  2. Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
  3. Heat olive oil in sauté pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms to fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Cook and set aside.
  4. Place chicken liver and dried bread cubes in a large bowl. Add herbs, beaten eggs and cooled mushroom mixture. Mix until all ingredients are incorporated. Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in pre-heated 300-degrees F. oven for 30 minutes.)
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