Yummy Casserole Topping
|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|
|Country pate||3 Pound, 0.5 inch diced|
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