Mushroom-Flavored Forcemeat Stuffing

May 08, 2023May 8, 20230 0
Mushroom-Flavored Forcemeat Stuffing, a perfect Thanksgiving addition
in Side

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon dried porcini mushrooms
1/2 cup hot water
10 slices stale firm white bread , crusts removed
1 1/2 cups milk
1 turkey liver , trimmed of fat and discolored spots , rinsed and patted dry
3 tablespoons cognac
3 tablespoons port wine
4 tablespoons unsalted butter
1 large onion , finely chopped
6 ounces fresh white mushrooms , cleaned , trimmed , and thickly sliced
4 ounces fresh oyster mushrooms , cleaned , trimmed and thickly sliced
4 ounces fresh shiitake mushrooms , cleaned , trimmed and thickly sliced
1 lb ground veal
1 lb ground fresh pork butt
2 large egg yolks
15 fresh sage leaves , finely minced ( or 1 tablespoon dried sage )
2 tablespoons finely minced fresh parsley
1 tablespoon dried thyme
1 tablespoon salt , plus additional to taste
1 teaspoon fresh ground black pepper , plus additional to taste
1 pinch of freshly grated nutmeg

Nutrision Information

Servings Per Recipe
12
Calories
630
Sugar
5g
Fat
45g
Mushroom-Flavored Forcemeat Stuffing is a classic addition to any Thanksgiving meal. This savory stuffing is packed with a variety of mushrooms, herbs, and meat for a rich and satisfying taste. The use of cognac and port wine in the recipe adds a touch of elegance and sophistication. This stuffing is perfect for serving alongside your Thanksgiving turkey, and it's sure to be a crowd-pleaser for your dinner guests. Whether you're celebrating with family or friends, this Mushroom-Flavored Forcemeat Stuffing is a must-try for anyone who loves hearty and delicious food.

Instructions

1.In a small bowl, soak the dried porcini mushrooms in hot water for 10 minutes.
2.While the mushrooms are soaking, in another bowl, soak the bread in milk for 10 minutes.
3.In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the turkey liver and cook until browned, about 5 minutes.
4.Remove the liver from the skillet and set it aside to cool. In the same skillet, melt the remaining butter over medium heat. Add the onion and sauté until golden brown and translucent, about 8-10 minutes.
5.Add the fresh mushrooms to the skillet and cook until tender, stirring occasionally, about 5 minutes.
6.Remove the skillet from heat and let it cool slightly. Preheat the oven to 350°F.
7.In a large mixing bowl, combine the veal, pork, egg yolks, sage, parsley, thyme, salt, black pepper, nutmeg, soaked bread, soaked porcini mushrooms, cognac, port wine, and cooked liver. Mix until well combined.
8.Add the sautéed onion and mushroom mixture to the bowl and mix until well combined.
9.Transfer the mixture to a large baking dish and bake for 1 hour, or until the center of the stuffing registers at least 165°F with a meat thermometer.

PROS

Mushroom-Flavored Forcemeat Stuffing is a rich and flavorful addition to any Thanksgiving meal.
It’s packed with protein and nutrients from the veal, pork, and liver, as well as the mushrooms and herbs.

CONS

This stuffing is quite high in fat and calories due to the use of meat and butter.
It’s not the best choice for anyone on a restricted diet or seeking to lose weight.

HEALTH & BENEFITS

This stuffing contains a variety of health benefits from its ingredients. Mushrooms are low in calories and high in antioxidants and nutrients like vitamin D. The veal and pork provide protein, and the liver is a rich source of iron and other essential vitamins and minerals.

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