Recipe for Pheasant with Champagne Cabbage iii (Stuffing)

Site Search Engine - Search Over 300,000 Recipes

Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 lrg	Breast, chicken (about 5 ounces) boned, skinned cut into 1-inch pieces
1 lrg	Egg white
1/4 cup	Cream, whipping
2 tbl	Wine, Port
1/2 tsp	Salt
	Pepper, white, ground
2 tbl	Carrot, finely diced (brunoise cut - 1/8" cubes)
2 tbl	Leek, finely diced (white part only)
2 tbl	Turnips, finely diced
1/2 tbl	Celery root, finely diced (celeriac)
2 med	Mushrooms, diced
3 x	Sage, leaves, fresh, chopped (or a pinch of dried) OR

Instructions:

Instructions: For Mousseline Stuffing:
Puree chicken pieces in processor until smooth. Add egg white and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper.

Transfer to a bowl, and fold in the remaining stuffing ingredients. Adjust seasonings to taste, and chill, covered.

Now go on to the next recipe and prepare the Pheasant Sauce.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Pheasant with Champagne Cabbage ii (Stock) :: Pheasant with Champagne Cabbage Iv (Sauce) ...