This is a hearty style stuffing that will give turkey or other fowl great flavor if cooked inside and is also tasty if cooked in a separate casserole with a little extra butter dabbed on top. This recipe uses our pheasant and duck liver pate, but any good quality pate from the store will compliment the stuffing. We always use lots of sage in our stuffing recipes. Depending on your personal taste you might want to hold a little sage to the side until you can taste the finished product and then make your final seasoning decision (I might add a little more). This recipe along with our other Thanksgiving recipes is more than enough for ten hungry family and friends with plenty left over for holiday weekend snacking. This recipe calls for a variety of exotic mushrooms; depending on the local supply you may need to use the dried variety. They should be rehydrated during the cooking process to obtain the richest flavor. If the recipe calls for 4 oz. of dried mushrooms and you are able to find fresh double the weight to 8oz. fresh and vice versa for fresh to dried.
- 5 lbs Idaho potatoes
- 1&1/2 lbs butter
- 1 lb fresh portabella mushrooms (1/2 inch dice)
- 1 lb fresh medium domestic mushrooms
- 4 ounces chanterelles (dried)
- 4 ounces porcini (dried)
- 4 ounces morels (dried)
- 5 ounces fresh oyster mushrooms (1/2 inch dice)
- 1/2 cup diced garlic
- 2 large white onions (114 inch dice)
- 2 cups Chardonnay wine
- 2 large red bell peppers (114 inch dice)
- 1 large poblano pepper (1/4 inch dice)
- 1&1/2 cups fresh sage (chopped)
- 1 large celery (1/4 inch dice)
- 9 egg yolks
- 3 lbs county pate (1/2 inch dice)
- Salt and pepper to taste
- (set aside some turkey stock about one quart to adjust the moisture level before stuffing)
- Boil Idaho potatoes until tender with the skin on (it adds to the flavor). Drain and cool until you can handle them, remove the skins and cool completely. Next cut into 1/2 inch dice and set aside.
- In a large stock pot melt 1&1/2 lbs butter and saute all fresh mushrooms with garlic, onion, and celery for approximately 5 minutes over medium high heat. Next add all dried mushrooms and sage, saute 2 minutes and then add Chardonnay wine, stir and simmer until almost all liquid has evaporated or has been cooked into the mixture. Cool completely. Next fold the mushrooms with potatoes, peppers, pate, and egg yolk, blend well and add salt and white pepper (don't be shy with the S&P, some will naturally cook out and into the bird during the roasting.)
- Adjust moisture level with the reserved turkey stock. Fill turkey cavity loosely with the stuffing and begin with the cooking process. Remember the key safe-healthy stuffing is to not pack the mixture into the bird.
- Just loosely fill it, that will allow the heat to radiate all the way through, evenly cooking the stuffing. The leftover stuffing can be baked in a casserole that has been rubbed with butter and dusted with flour. Dot the top with butter and bake at 350 degrees F for 40 minutes.