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.