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Makes about 2 lbs.
INGREDIENTS:
5 oz. wild rice
2 oz. unsalted butter
8 oz. mushrooms, shittake, oyster and portabello, finely sliced
1 onion, finely chopped
1 elephant garlic clove, finely crushed
1 celery stick, finely chopped
3 tbsp. chestnut puree
6 oz. pork sausage meat
1/2 tbsp. fresh parsley, finely chopped
1/4 tsp. fresh sage, finely chopped
2 tsp. salt
2 tsp. coarsely ground black pepper
METHOD:
Cook wild rice according to package instructions. Melt butter in a pan. Add mushroom slices, onion, garlic and celery. Cook for 4 minutes. Stir constantly. Set aside until needed.
Drain rice and set aside. Using a food processor, add mushroom mixture, chestnut puree, sausage meat, parsley, sage, salt and black pepper. Blend until roughly mixed, about 3 minutes, but not pureed. Remove and put in mixing bowl.
Add rice to mixing bowl and using a wooden spoon, mix rice into mushroom mixture. Use to stuff a turkey or goose, or cook for 1 hour when needed at 350 F (180 C) in a greased shallow ovenproof dish.
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