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| Corn Bread Stuffing - Turkey Recipe |
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| Corn Bread Stuffing - Turkey
1/2 pound fresh chanterelles or boletus mushrooms
7 Tablespoons unsalted butter
2 cloves garlic
2 cups crumbled corn bread
1/2 medium red onion
1 celery rib
1 medium carrot
1 teaspoon fresh minced thyme
2 Tablespoons fresh minced Italian parsley
salt and pepper
about 2 Tablespoons heavy cream
Clean the wild mushrooms and slice them crosswise about 1/4 inch thick.
Cook them over low heat in 4 Tbsp melted butter with 1 clove minced
garlic for 5 to 7 minutes, until they are just done. Coarsely crumble
enough corn bread to measure 2 cups.
Dice 1/2 red onion, 1 celery rib, and the carrot very fine... cook them
gently with 1 clove minced garlic in 3 Tbsp melted butter until they just soften, about 3 minutes.
Drain the mushrooms in a fine sieve and reserve the juice, discarding any sandy residu e. Mix the mushrooms and juice, sauteed vegetables, and corn bread in a bowl.
Add 1 teaspoon fresh minced thyme and 2 Tbsp fresh minced Italian parsley, and season with salt and pepper. Stir in 2 Tbsp heavy cream, or enough to just bind the stuffing.
Stuff bird with stuffing -- don't over-stuff because stuffing will expand. Cook until bird is done and internal temperature is at least 165 degrees. Makes about 4 cups stuffing. |
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