Farce A La Tapenade Turkey Stuffing Recipes

FARCE A LA TAPENADE - TURKEY STUFFING

Steps:

• Break up sausage meat and sauté in a frying pan over low heat until lightly browned; drain, reserving fat.
• Place sausage meat in a large mixing bowl.
• Return 2 tablespoons of sausage fat to the frying pan (if sausage meat didn't render enough fat, substitute olive oil); sauté onions until golden- about 8 minutes; add optional minced liver and sauté with onion an additional 2 minutes.
• Add onion mixture to sausage.
• Sauté mushrooms in 2 additional tablespoons of sausage fat (or olive oil) until pieces begin to separate from each other; add to sausage mixture.
• Add olives, anchovies, capers, orange zest, eggs, garlic, and herbs to sausage meat.
• Fold in the croutons, add salt and pepper to taste.
• Loosely stuff front and rear cavities of turkey immediately before roasting, or bake for 50 minutes in a 350 degree F.
• oven in a covered casserole.
• Makes about 2-1/2 quarts, or enough to stuff a 16- to 20-pound turkey.

JULIA CHILD'S 'FARCE A LA TAPENADE' MUSHROOM AND OLIVE STUFFING FROM PROVENCE

Steps:

• Spray 9 x 13 pan with cooking spray bake at same temperature as turkey for 40-60 minutes. Break up sausage meat and saute' slowly in a frying pan until lightly browned; remove to a big mixing bowl, and pour fat into another bowl. Return 2 T. fat to pan and saute onions 6 to 8 minutes, until tender and very lightly browned; add minced liver and saute' with onion for a minute or two. Scrape onions in to bowl with sausage. In another 2 T. of oil, saute' mushrooms until pieces begin to separate from each other, then scrape into mixing bowl. Beat in the olives, eggs, garlic, and herbs. Fold in the croutons, add salt and pepper to taste. **We've made changes over the years to make a bit easier, the mushrooms are supposed to be twisted in the corner of towel or squeezed through a potato ricer to remove the juices. I usually just dice them now in the Cuisinart, that was so time consuming and we found it didn't taste much different!

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
• Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
• Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
• Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.