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Yummy Casserole Topping

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.
Ingredients
  Idaho potatoes 5 Pound
  Butter 1 1⁄2 Pound
  Portabella mushrooms 1 Pound, 0.5 inch diced (Fresh)
  Medium mushrooms 1 Pound (Fresh, Domestic)
  Dried chanterelle mushroom 4 Ounce
  Dried porcini 4 Ounce
  Dried morels 4 Ounce
  Oyster mushrooms 5 Ounce, 0.5 inch diced (Fresh)
  Diced garlic 1⁄2 Cup (8 tbs)
  White onions 2 Large, 1.25 inch diced
  Chardonnay 2 Cup (32 tbs)
  Red bell peppers 2 Large, 1.25 inch diced
  Poblano pepper 1 Large, 0.25 inch diced
  Fresh sage 1 1⁄2 Cup (24 tbs), chopped
  Celery 1 Large, 0.25 inch diced
  Egg yolks 9
  Country pate 3 Pound, 0.5 inch diced
  Salt To Taste
  Pepper To Taste
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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Potato, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
12
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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