From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I've started skipping them), but people absolutely love it. It's got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French “farce,” to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mushroom-Flavored Forcemeat Stuffing. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mushroom-Flavored Forcemeat Stuffing in your home. Then, follow these steps below to serve Mushroom-Flavored Forcemeat Stuffing for your family or friends.
1/2 dried porcini mushrooms
10 hot water
1 1/2 milk
3 port wine
3 unsalted butter
1 fresh white mushrooms
6 fresh sage leaves
4 fresh parsley
4 dried thyme
1 fresh ground black pepper
If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Mushroom-Flavored Forcemeat Stuffing in your home by yourself.
Soak porcini mushrooms in the hot water for 20 minutes. Squeeze the mushrooms dry and finely chop. Strain the soaking liquid and reserve. Tear the bread into pieces and soak in the milk. Coarsely chop the liver and marinate in the Cognac and port.
Melt the butter the in a large skillet over medium heat. Add the onion and cook, stirring, for 3 minutes. Add all the mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned and dry, about 10 minutes.
Place the ground meats in a large mixing bowl. Squeeze the soaking bread by handfuls to eliminate as much of the liquid as possible, and add it to the ground meat. Add the turkey liver with the marinade. Add the mushroom mixture, the egg yolks, sage, parsley, thyme, salt, pepper, and nutmeg. Knead the mixture together with your hands until very well blended. Sauté a small bit of stuffing in a little butter; taste and adjust the seasoning.
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