Emerils Wild Mushroom Stuffing Recipes

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TURKEY ROULADE WITH WILD MUSHROOM STUFFING



Turkey Roulade With Wild Mushroom Stuffing image

I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade

Provided by - Carla -

Categories     Chicken Breast

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup fresh white bread, crust removed and cubed
1/2 cup milk
2 slices apple-smoked bacon, sliced into 1/4-inch pieces
3/4 cup finely chopped onion
1/4 cup finely chopped celery
2 garlic cloves, minced
5 ounces assorted mushrooms, sliced (such as shiitake and oyster, about 2 cups)
1/4 cup marsala wine
2 eggs
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano
salt and pepper, to taste
1 (3 lb) boneless turkey breast, half
2 cups prepared wild mushroom stuffing
10 ounces thick-sliced apple-smoked bacon

Steps:

  • -=Wild Mushroom Stuffing=-.
  • In a small bowl, soak bread cubes in milk.
  • In a saute pan, saute bacon over medium-high heat until crisp and all fat is rendered.
  • Add onion, celery, and garlic and cook until softened, about 5 minutes.
  • Add mushrooms and continue to cook until mushrooms have released their liquid and are soft, about 4 minutes.
  • Deglaze with Marsala and cook for 1 1/2 to 2 minutes.
  • Remove from heat and allow to cool completely.
  • Squeeze excess milk from bread and place bread in a large mixing bowl.
  • Add eggs and mix well, breaking up pieces of bread.
  • Add mushroom mixture, chopped thyme and oregano, and salt and pepper to taste.
  • -=Turkey Roulade=-.
  • Preheat oven to 350 degrees F.
  • On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness.
  • Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch.
  • Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.
  • On a large piece of parchment paper, lay the slices of bacon down so that they just overlap.
  • The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.
  • Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap.
  • Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly.
  • Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil.
  • Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155°F.
  • Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve.

Nutrition Facts : Calories 467, Fat 18.6, SaturatedFat 5.4, Cholesterol 220.9, Sodium 214.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 54

MUSHROOM-STUFFED QUAIL



Mushroom-Stuffed Quail image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

8 (3 1/2 ounce) boned quail
2 tablespoons Creole seasoning
Mushroom Stuffing, recipe follows
4 tablespoons melted butter
Truffle Sauce, recipe follows
2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 cup packed grated Parmesan
1/4 cup fine bread crumbs
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 cup white wine
1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
  • Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
  • Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
  • Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

WILD MUSHROOM STUFFING



Wild Mushroom Stuffing image

Provided by R. W. Apple Jr.

Categories     side dish

Time 30m

Yield Enough for a 12 to 14 pound turkey

Number Of Ingredients 13

1 pound chanterelles
4 tablespoons unsalted butter
2 shallots, peeled and finely diced
4 cloves garlic, minced
Salt and freshly ground black pepper
1 cup finely chopped onion
1/4 pound smoked bacon
1 turkey or chicken liver, diced
1 day-old baguette, crust removed, to make 4 cups cubed
3 cups milk, or as needed
1 teaspoon finely chopped fresh thyme
2 tablespoons chopped Italian parsley
1 lightly beaten egg, if desired

Steps:

  • Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
  • In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
  • Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
  • In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams

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