stuffing

Recipes

Wild Mushroom Turkey Stuffing Recipe

Chanterelles and Black Trumpets are my favorite winter mushrooms. The textures go great together to make an amazing stuffing. If you want to forage your own that always the most fun (click here for our mushroom hunting classes if you want to come out with us!), but Far West Fungi in The Ferry Building is a great local source to buy them.                          

Fresh Chanterelle and Black Trumpet Stuffing

            1.5 lb fresh chanterelle mushrooms

            1/2 lb black trumpet mushrooms

            1 1/2 cups cubed whole wheat bread

            3 3/4 cups cubed white bread

            1 pound ground turkey sausage

            1 cup chopped onion

            3/4 cup chopped celery

            2 1/2 teaspoons dried sage

            1 1/2 teaspoons dried rosemary

            1/2 teaspoon dried thyme

            1 Golden Delicious apple, cored and chopped

            3/4 cup dried cranberries

            1/3 cup minced fresh parsley

            1 cooked turkey liver, finely chopped

            3/4 cup turkey stock

            4 tablespoons unsalted butter, melted

Directions

-Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

-Coarsely chop the chanterelle mushrooms

-Clean the Black trumpets (people say you’re not supposed to, but I wash them under cold water, I’ve never noticed a problem)

-In a large skillet, cook the sausage, mushrooms, and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

-Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. If you’re scared of putting stuffing in the turkey you can bake it in the oven at 350 for about 40 minutes. I personally don't recommend it though, its so much better cooked in the turkey!

That’s it! Cook your turkey as you usually would, and enjoy.

Recipes

Wild Blackberry Stuffing Recipe

A Wild Stuffing for Thanksgiving

 

While it’s true that there are not too many wild edibles to forage for in late November, even in California (sea beans are past their prime and stringy and miner’s lettuce is definitely past its prime), with a bit of forethought you can bring some of the taste of the summer to your Thanksgiving table. Freezers have made it possible for us to take some of the bounty of the warm season and preserve it for the cooler months.

Preparing a unique stuffing for your Thanksgiving turkey can include blackberries that you harvested during the summer and then froze for later use. Although this stuffing recipe is prepared mostly on the stovetop, I would suggest popping it into the oven for the last 15 or 20 minutes of your turkey’s cooking time, to make sure it’s good and hot and to infuse some of the turkey flavor into it. Try this snappy recipe to give family and friends a real treat on Thanksgiving.

Wild Rice and Wild Blackberry Stuffing: Everyone who loves the distinctive flavor of wild rice will love this stuffing. And, although you will be cooking the stuffing next to your turkey in the last states of the process, you can always dribble a bit of the pan drippings over the stuffing to not only help keep it moist, but also to add a bit of turkey flavor, too. This recipe will provide enough stuffing for about 6 people.

·      ½ cup of wild rice

·      ½ cup spelt

·      ½ cup thawed wild blackberries

·      1 cup chopped pecans

·      1 cup diced carrots

·      1 cup diced onion

·      1 cup diced celery

·      2 garlic cloves, grated

·      ¾ cup chopped parsley

·      1 tablespoon chopped sage

·      2 tablespoons olive oil

·      2 tablespoon water

·      ¼ teaspoon pepper

·      ½ teaspoon salt

Place wild rice and spelt into a large pot and cover with water – make sure there is at least 3” of water over the grains. Bring the pot to a boil, simmer for 2 to 3 minutes, then turn off heat, cover, and allow the pot to sit for 1 hour. After the grains have expanded, drain and set aside.

While the rice and spelt were sitting, you should be getting the other ingredients ready.

Spread the chopped pecans over a baking sheet and give them 10 minutes in the oven at 325 F.

Sauté the vegetables in the olive oil in a medium saucepan about 5 minutes, then cover the pan and allow the vegetables to cook for another 10 minutes until they are tender.

Add the rice and spelt to the vegetables, along with the salt and pepper. Just before putting into a baking dish, carefully mix the blackberries.

Put everything into a baking dish and stick it into the oven next to your nearly done turkey. Make sure to use the pan drippings from the turkey pan to add flavor and moisture to your wild stuffing.

Once the turkey and the stuffing are out of the oven and on the table – enjoy. This is a different approach to the traditional stuffing most of us are used to, but will add a new dimension and taste treat to this beloved holiday, and is undoubtedly one of which the Pilgrims would heartily approve.