Wild Rice and Mushrooms Turkey Stuffing

by admin2205

Wild Rice and Mushrooms Turkey Stuffing

Aromatic Trail Here, we are on the harmonic path of wines that were oak-aged, as well as whites from the Languedoc built… Meat Wild Rice and Mushrooms Turkey Stuffing European Print
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

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
3 eggs
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

INSTRUCTIONS

  1. 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.
  2. In a small bowl, soak the bread with the milk.
  3. In a large pan, sauté the mushrooms in butter until they are golden brown. Reserve.
  4. In the same pan, sauté the onions until golden. Season to taste and reserve along with the mushrooms until completely cool.
  5. In a food processor, beat the soaked bread and eggs until you reach a smooth, creamy consistency.
  6. In a large bowl, evenly mix the meats and fat. Add all the other preparations, making sure they are completely cool, first.
  7. Wet the stuffing with the scotch and mix evenly.
  8. To adjust seasoning, cook a small portion of the stuffing in a pan and taste. Rectify if needed. Stuff your turkey…

Aromatic Trail

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!

Aromatic Tricks

Mushrooms, wild rice and scotch are all on the same aromatic path as baked turkey skin, thus yielding an incredibly tasty stuffing.

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