Turkey Stuffing with Cèps is a traditional French recipe for a classic stuffing or forcemeat of turkey liver and gizzard, chicken livers, shallots, garlic and cep mushrooms bound with breadcrumbs soaked in milk and flavoured with parsley. The full recipe is presented here and I hope you enjoy this classic French version of: Turkey Stuffing with Cèps.
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This is a classic French stuffing for turkey that marries fowl livers with wild mushrooms and breadcrumbs. Typically you will need about 350g stuffing for each 1kg of turkey. The final quantity in this recipe will be sufficient for about a 4kg bird.
Ingredients:
liver and gizzard from the bird, chopped
250g chicken livers, chopped
8 tbsp butter
4 shallots, finely chopped
4 garlic cloves, finely chopped
250g cèp mushrooms, finely chopped
300g white breadcrumbs, soaked in milk and squeezed dry
4 tbsp flat-leaf parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan and when bubbling add the chopped livers and gizzard (from both the turkey and chicken) fry for about 2 minutes then add the shallots, garlic and cèpes. Continue frying for about 6 minutes, or until the mushrooms are tender then take off the heat and set aside.
Chop the mushroom mix very finely then combine in a bowl with the breadcrumbs and parsley. Season to taste with salt and freshly-ground black pepper then use to stuff your turkey prior to roasting.
