Saturday, November 26, 2011

Mushroom Stuffing

Ingredients, Serves 4:
  • 10 cups day old bread, cubed
  • 3 cups low fat milk
  • 3 tablespoons extra virgin olive oil (EVO)
  • 1 turkey liver, minced
  • 1 teaspoon truffle oil
  • 3 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 4 shallots, minced
  • 2 cups finely chopped onions
  • 3 stalks of celery, sliced cross-wise
  • 2 lbs your favorite mushrooms (chantrelle, shitake, oyster), stems removed and coarsely chopped
  • 1/4 cup Italian parsley, coarsely chopped
  • 1 tablespoon thyme, finely chopped
  • Pepper to taste 2 large eggs, lightly beaten
This stuffing is earthy and has an incredible depth to it.  Pre-heat the oven to 350F.  Coat a 9 x 13 inch baking dish with extra virgin olive oil (use an oil spray if you have one).

Toss the bread cubes with the milk in a large bowl and set aside.  Occasionally toss to saturate evenly.

Heat 1 tablespoon of the EVO in a large skillet and add the turkey liver and cook until browned, roughly 2 minutes.  Transfer into a large bowl.

Add the remaining EVO and butter into the large, deep pan and heat over medium heat.  Add the garlic and shallots and cook until shallots are softened, about 2 minutes.  Add the onions and cook, stirring often, until they are softened, about 5 minutes.  Add the mushrooms  and truffle oil and cook, stirring often, until the liquid has leeched out of the mushrooms and mostly evaporated, about 8-12 minutes.  Add the mixture to the bowl with the liver.

Add the soaked bread to the mushroom mixture, discard any unused milk.  Add the celery, parsley, thyme, salt and pepper and mix everything together.  Add the eggs and mix again.  Transfer to the baking dish and distribute evenly.

Bake for approximately 45 minutes or until the top of the stuffing is golden brown.  Pull out and let set for 5 minutes before serving it up!


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