Pheasant with champagne iii (stuffing)
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Pheasant with champagne iii (stuffing)
  Pheasant    Stuffing    Game    New York  
Last updated 6/12/2012 12:50:43 AM. Recipe ID 12184. Report a problem with this recipe.
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      Title: Pheasant with champagne iii (stuffing)
 Categories: Game, Masterchefs, New york
      Yield: 4 Servings
    1/2 lg Breast, chicken (about 5
           -- ounces) boned, skinned
           -- cut into 1-inch pieces
      1 lg Egg white
    1/4 c  Cream, whipping
      2 tb Wine, Port
    1/2 ts Salt
           Pepper, white, ground
      2 tb Carrot, finely diced
           -- (brunoise cut - 1/8"
           -- cubes)
      2 tb Leek, finely diced (white
           -- part only)
      2 tb Turnips, finely diced
  1 1/2 tb Celery root, finely diced
           -- (celeriac)
      2 md Mushrooms, diced
      3 ea Sage, leaves, fresh,
           -- chopped (or a pinch of
           -- dried)  OR
      1 pn Sage, dried
  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.

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Recipe ID 12184 (Apr 03, 2005)

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