100 g (3/5 cup) wild rice
3 slices of bread with crusts removed
30 ml (2 tablespoons) whole milk (3,25%)
1 container (8 oz) of white mushrooms, sliced
30 g (2 tablespoons) butter
3 yellow onions, finely minced
250 g (½ lb) medium ground veal
250 g (½ lb) medium ground pork
250 g (½ lb) pork fat, minced
Salt & Pepper to taste
5 ml (1 teaspoon) ground cloves
30 ml (2 tablespoons) scotch
- Boil 285 ml of salted water in a saucepan and cook the rice, covered, over low heat, for 35 to 40 minutes. Let cool completely, covered.
- In a small bowl, soak the bread with the milk.
- In a large pan, sauté the mushrooms in butter until they are golden brown. Reserve.
- In the same pan, sauté the onions until golden. Season to taste and reserve along with the mushrooms until completely cool.
- In a food processor, beat the soaked bread and eggs until you reach a smooth, creamy consistency.
- In a large bowl, evenly mix the meats and fat. Add all the other preparations, making sure they are completely cool, first.
- Wet the stuffing with the scotch and mix evenly.
- To adjust seasoning, cook a small portion of the stuffing in a pan and taste. Rectify if needed. Stuff your turkey…
Here, we are on the harmonic path of wines that were oak-aged, as well as whites from the Languedoc built around chardonnay, grenache blanc, rolle and/or roussanne. United colors!
Mushrooms, wild rice and scotch are all on the same aromatic path as baked turkey skin, thus yielding an incredibly tasty stuffing.