Wild Mushroom Stuffing
Recipe By :Alice Waters
Serving Size : 8
1 pound chanterelles
4 tablespoons unsalted butter
2 shallots -- peeled and finely diced
4 cloves garlic -- minced
Salt and freshly ground black pepper
1 cup finely chopped onion
1/4 pound smoked bacon
1 turkey or chicken liver -- diced
4 cups cubed French bread -- (1 day-old baguette, crust removed)
3 cups milk -- or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped fresh parsley
1 egg -- lightly beaten, if desired.
1. Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute‚ until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute‚ until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
2. In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saut‚ until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
3. Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saut‚ over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
4. In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
NOTES : Makes enough to stuff a 12 to 14 pound Turkey
Recipe By :Alice Waters
Serving Size : 8
1 pound chanterelles
4 tablespoons unsalted butter
2 shallots -- peeled and finely diced
4 cloves garlic -- minced
Salt and freshly ground black pepper
1 cup finely chopped onion
1/4 pound smoked bacon
1 turkey or chicken liver -- diced
4 cups cubed French bread -- (1 day-old baguette, crust removed)
3 cups milk -- or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped fresh parsley
1 egg -- lightly beaten, if desired.
1. Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute‚ until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute‚ until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
2. In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saut‚ until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
3. Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saut‚ over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
4. In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
NOTES : Makes enough to stuff a 12 to 14 pound Turkey