La Madeleines Seven Grain Stuffing Recipes

LA MADELEINE'S SEVEN GRAIN STUFFING

Steps:

• Place all but 1 tsp. butter into a skillet. Add in the onions, garlic, apples, and celery. Cook over medium heat, stirring while the onions turn translucent/soft, about 5 min. Add in the mushrooms and bacon and simmer till the mushrooms have released some of their liquid and the bacon is cooked (3 to 4 min). With the remaining Tbsp. of butter, coat a medium-sized baking pan, and place the stuffing in it. Cover with aluminum foil and bake till the stuffing is soft (about 35 min). Remove the foil and continue baking till the stuffing is crisp and golden brown on top (another 10 min). Remove from oven and serve. This recipe yields 8 servings.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

MEDITERRANEAN GRAIN STUFFING

Steps:

• Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
• Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
• Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.