Herb Stuffing with MYCOPIA® Mushrooms
3/4 loaf day-old bread, cubed, about six cups - mixed whole wheat and white
1/2 stick butter or 3 Tablespoon vegetable oil
8 oz. MYCOPIA® mushrooms, coarsely chopped
1 medium yellow onion, chopped
1 cup celery, diced
3 oz. Madeira or sherry (optional)
1/2 cup fresh chopped parsley
1/2 cup coarsely chopped toasted hazelnuts or walnuts - use blanched hazelnuts
1 teaspoon each dry thyme and dry rubbed sage (or 2 teaspoons Bell’s Seasoning)
1/2 cup vegetable or turkey stock
salt and black pepper to taste
Sauté onion, shallot, celery and mushrooms in butter for about ten minutes on medium heat, add Madeira or sherry and simmer until almost dry. Add dried thyme and sage to the sautéed vegetables, then toss with cubed bread, fresh parsley, dried herbs and toasted nuts. Season to taste with salt and pepper. Sprinkle with stock to moisten. If desired, add one beaten egg to stock before adding to bread mixture. Bake inside the bird or as a side dish. If baked separately, generously butter a pan or casserole. Cover with greased aluminum foil. Bake 45 minutes at 350 covered, then 15 minutes more uncovered. Serves 6-8.
Edison Street Sausage Stuffing
For years friends and neighbors have gathered in our little town near the mushroom farm to share Thanksgiving dinner together. Many of us have moved away from our home towns and discovered a new extended family in Sonoma County. This is not my mother's recipe, but it's the one that makes me think of home. Thanks to Aggie Topolos (Christine’s mom) for convincing me that a little green bell pepper goes a long way to improving my recipe.
1 pound breakfast sausage
1 Tablespoon olive oil
¼ pound butter
1 large sweet onion, chopped (about 1/ ¼ cups diced)
3-4 large shallots, chopped (about ½ cup, diced)
1 ½ cups diced celery
1 medium green bell pepper, cut in very small dice
10 cups cubed white and whole-grain breads (see note)
1 cup chopped flat leaf parsley
1 Tablespoon Bell’s Seasoning (or mixed herbs, see note)
½ teaspoon each salt and black pepper
a few shakes of ginger
¾ cup toasted hazelnuts or walnuts, chopped
1 large tart apple, diced (about 1 cup)
1 cup turkey stock (from neck and wing tips)
3 whole eggs
Brown sausage. (The little bit of oil helps to get the process going). Break sausage up as it cooks. When sausage is browned, remove from pan, pouring through a sieve to drain the fat off. Set sausage aside to cool. Discard fat. Add butter to the skillet without wiping skillet out. Cook onion, shallot, celery and bell pepper over medium heat until onion is translucent. Meanwhile toss cubed breads, parsley, seasonings, nuts, apple, and sausage meat in large bowl. Add cooked vegetables. Mix stock and eggs. Toss all together. Pack lightly into generously buttered, heavy pan or casserole. Cover with foil. Bake in 350 degree oven for 45 minutes, remove foil and bake an additional 15 minutes.
Bread Note: In the best case scenario the white bread is a day-old sourdough, and the whole-grain is fresh, coarse and firm. If day-old white bread is not available, cube fresh white bread and bake in moderate oven until lightly toasted, but not dry.
Bell’s Seasoning Note: Bell’s is the best commercial poultry seasoning and a “family memory” flavor that will always be the perfect blend for me. The ingredients are rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. If you don’t have Bell’s handy, you can play with various combinations of these.
3/4 loaf day-old bread, cubed, about six cups - mixed whole wheat and white
1/2 stick butter or 3 Tablespoon vegetable oil
8 oz. MYCOPIA® mushrooms, coarsely chopped
1 medium yellow onion, chopped
1 cup celery, diced
3 oz. Madeira or sherry (optional)
1/2 cup fresh chopped parsley
1/2 cup coarsely chopped toasted hazelnuts or walnuts - use blanched hazelnuts
1 teaspoon each dry thyme and dry rubbed sage (or 2 teaspoons Bell’s Seasoning)
1/2 cup vegetable or turkey stock
salt and black pepper to taste
Sauté onion, shallot, celery and mushrooms in butter for about ten minutes on medium heat, add Madeira or sherry and simmer until almost dry. Add dried thyme and sage to the sautéed vegetables, then toss with cubed bread, fresh parsley, dried herbs and toasted nuts. Season to taste with salt and pepper. Sprinkle with stock to moisten. If desired, add one beaten egg to stock before adding to bread mixture. Bake inside the bird or as a side dish. If baked separately, generously butter a pan or casserole. Cover with greased aluminum foil. Bake 45 minutes at 350 covered, then 15 minutes more uncovered. Serves 6-8.
Edison Street Sausage Stuffing
For years friends and neighbors have gathered in our little town near the mushroom farm to share Thanksgiving dinner together. Many of us have moved away from our home towns and discovered a new extended family in Sonoma County. This is not my mother's recipe, but it's the one that makes me think of home. Thanks to Aggie Topolos (Christine’s mom) for convincing me that a little green bell pepper goes a long way to improving my recipe.
1 pound breakfast sausage
1 Tablespoon olive oil
¼ pound butter
1 large sweet onion, chopped (about 1/ ¼ cups diced)
3-4 large shallots, chopped (about ½ cup, diced)
1 ½ cups diced celery
1 medium green bell pepper, cut in very small dice
10 cups cubed white and whole-grain breads (see note)
1 cup chopped flat leaf parsley
1 Tablespoon Bell’s Seasoning (or mixed herbs, see note)
½ teaspoon each salt and black pepper
a few shakes of ginger
¾ cup toasted hazelnuts or walnuts, chopped
1 large tart apple, diced (about 1 cup)
1 cup turkey stock (from neck and wing tips)
3 whole eggs
Brown sausage. (The little bit of oil helps to get the process going). Break sausage up as it cooks. When sausage is browned, remove from pan, pouring through a sieve to drain the fat off. Set sausage aside to cool. Discard fat. Add butter to the skillet without wiping skillet out. Cook onion, shallot, celery and bell pepper over medium heat until onion is translucent. Meanwhile toss cubed breads, parsley, seasonings, nuts, apple, and sausage meat in large bowl. Add cooked vegetables. Mix stock and eggs. Toss all together. Pack lightly into generously buttered, heavy pan or casserole. Cover with foil. Bake in 350 degree oven for 45 minutes, remove foil and bake an additional 15 minutes.
Bread Note: In the best case scenario the white bread is a day-old sourdough, and the whole-grain is fresh, coarse and firm. If day-old white bread is not available, cube fresh white bread and bake in moderate oven until lightly toasted, but not dry.
Bell’s Seasoning Note: Bell’s is the best commercial poultry seasoning and a “family memory” flavor that will always be the perfect blend for me. The ingredients are rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. If you don’t have Bell’s handy, you can play with various combinations of these.
Labels: Mushroom Stuffing for Turkey
posted by 'ShroomChef at 3:03 PM
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