Yummy Casserole Topping Recipe Video

This is a hearty style stuffing that will give the grnd bird 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 S oz. fresh and vice versa for fresh to dried.

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
VegetarianMain Ingredient,

Ingredients

 Idaho potatoes5 Pound
 Butter1 1⁄2 Pound
 Portabella mushrooms1 Pound, 0.5 inch diced (Fresh)
 Medium mushrooms1 Pound (Fresh, Domestic)
 Dried chanterelle mushroom4 Ounce
 Dried porcini4 Ounce
 Dried morels4 Ounce
 Oyster mushrooms5 Ounce, 0.5 inch diced (Fresh)
 Diced garlic1⁄2 Cup (8 tbs)
 White onions2 Large, 1.25 inch diced
 Chardonnay2 Cup (32 tbs)
 Red bell peppers2 Large, 1.25 inch diced
 Poblano pepper1 Large, 0.25 inch diced
 Fresh sage1 1⁄2 Cup (24 tbs), chopped
 Celery1 Large, 0.25 inch diced
 Egg yolks9
 Country pate3 Pound, 0.5 inch diced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 4789 Calories from Fat 2063

% Daily Value*

Total Fat 230 g354.2%

Saturated Fat 120.1 g600.3%

Trans Fat 0 g

Cholesterol 1149.3 mg

Sodium 2834.9 mg118.1%

Total Carbohydrates 584 g194.7%

Dietary Fiber 75.9 g303.5%

Sugars 19 g

Protein 116 g232.5%

Vitamin A 1015.6% Vitamin C 564.7%

Calcium 40.8% Iron 175.3%

*Based on a 2000 Calorie diet

Directions

1. 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.
2. In a large stock pot melt 1&1/2 LB. 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.)
3. 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.
4. 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.



Please see video

Editors Review

There is nothing quite like a yummy casserole with crispy golden-brown crust, yummy seasoning and delicious topping. The best thing about a casserole is that you can just top it with any thing to get the desired, flavor and texture. However, if you are stuck for ideas, then this recipe would surely leave you with some ideas.
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