the goodsenough pumpkin to produce 1-2 cups when peeled and diced
1 large onion, peeled
1 loaf of day old challah bread
8-10 fresh sage leaves
2 oz butter
10-12 thin slices coppa
1 oz dried porcini mushrooms
1 tblspn freshly grated parmesan cheese
time: 30 minutes active
you will need:
roasted pumpkin, porcini and burnt sage stuffing
This stuffing was truly the most redemptive part of my dinner this Thanksgiving.
I overcooked the bird.
Happens. Shouldn't have. Did.
I lovingly doted on the turkey for 2 days. Doused it in a buttermilk brine. Do you have any idea how much buttermilk that takes? I felt like a sour-pussed wet nurse by the time I got it into the oven!
Anyway, the stuffing was perfect in all regards except quantity.
Please try it:
heat the oven to 450f and line a baking tray with foil.
peel and dice
the best, darkest, densest pumpkin you can find. You
will need about 1 1/2 cups. Dice into 1/2 inch
peel and dice 1 large onion the same size as the pumpkin
pour about 2 tblspns olive oil onto the lined baking tray and put it into the oven to heat
soak the dried porcini mushrooms in 1/2- 2/3 cup of hot water. set aside
pumpkin and onion into the baking tray (careful of the
hot oil). Add the butter and sage leaves, return to the
oven and bake about 15 mins until the pumpkin has begun
to caramelise and the onion is wilted
crumble the challah bead into mixing bowl; just the golden inside crumb. discard the crust
chop the coppa or sausage
mix everything together in a large mixing bowl. Add the parmesan and chopped porcini mushrooms and enough of their liquid to moisten the bread (just a little)
stuff loosely into the turkey. seal the cavity with an old parmesan rind if you have one, otherwise some of the challah crust will do nicely
* do not stuff the turkey until you are about to put it into the oven. Make sure that you roast the turkey until the stuffing registers 170f on a thermometer.
tip: I roast my
turkey on a bed of onion slices. Add about a 1/2 cup of
white wine to the pan. When the turkey is cooked,
remove it from the pan and wrap it in foil to rest.
Drain the fat from the pan, pick out any burnt or dry
onion bits. Add 1 tblspn of corn starch to the juices
and stir it over a stove top burner. Add any of the
leftover porcini liquid. Cook until the juices thicken
into a ropy, onion gravy. taste for seasoning.