EMERIL'S WILD-MUSHROOM STUFFING
Use this stuffing recipe when making Emeril's Turkey Roulade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
- Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g
MUSHROOM-STUFFED QUAIL
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
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.
LEEK AND WILD MUSHROOM STUFFING
Categories Mushroom Side Bake Thanksgiving Vegetarian Stuffing/Dressing Leek White Wine Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
- Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl.
- Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
TURKEY ROULADE WITH WILD MUSHROOM STUFFING
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
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
EMERIL'S WILD MUSHROOM AND ONION STEAKS
Make and share this Emeril's Wild Mushroom and Onion Steaks recipe from Food.com.
Provided by Kim127
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using your hand, pound the steaks once or twice.
- Season with salt and pepper.
- Heat the olive oil in a large saute pan.
- When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
- Add the mushrooms, onions and garlic and saute for 1 minute.
- Season with salt and pepper.
- Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
- Remove the skillet from the heat.
- To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.
Nutrition Facts : Calories 1162.7, Fat 99.5, SaturatedFat 42, Cholesterol 253.8, Sodium 170.5, Carbohydrate 12.9, Fiber 2.3, Sugar 5.2, Protein 54.1
WILD MUSHROOM STUFFING
Steps:
- Preheat the oven to 325˚F.
- Cut the bread into 1/2-inch cubes and arrange them on two baking sheets. Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the dried shatakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shatakes. Thinly slice the caps and reserve.
- While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.
- Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.
- Increase the oven heat to 375˚F. and butter an 8-inch baking dish.
- To assemble, use your hands to toss the bread with the cooked mushrooms, shatakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while gently tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)
- Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.
- Make Ahead
- The stuffing will keep, covered, for up to 3 days in the refrigerator.
EMERIL'S WILD RICE STUFFING
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
- Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.
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