Mushroom-Flavored Forcemeat Stuffing Recipe

Mushroom-Flavored Forcemeat Stuffing
Servings: NA

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

  • 1 cognac

  • 3 port wine

  • 3 unsalted butter

  • 4 onion

  • 1 fresh white mushrooms

  • 6 fresh sage leaves

  • 4 fresh parsley

  • 4 dried thyme

  • 1 salt

  • 1 fresh ground black pepper

  • 2 nutmeg

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.

Directions: How to Make Mushroom-Flavored Forcemeat Stuffing

  1. 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.

  2. 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.

  3. 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.

So that brings us to the end of this special Mushroom-Flavored Forcemeat Stuffing recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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