It’s mid-winter and we tire of same poultry dish and the same beef dish week after week just because it’s easy. Try adding an interesting stuffing to the same familiar dishes for inspiration at the table.
Stuffing poultry creates flavor and adds dimension to the dish. For example, quail can be marinated overnight in Sherry and apple cider then stuffed with prunes and apricots prior to baking for a delicious combination. My favorite stuffing is very versatile and it is called duxelle. I make mine by chopping up 2 cups of fresh figs that I cook on the stove for 10 minutes with 1/4 cup of butter and a dash of Sherry. Then, I add 1 cup finely chopped fresh mushroom caps, 64g. of finely chopped black olives and 1/2 cup of pecans (run through the food processor). More butter or sherry can be added to thin the mixture as needed. This duxelle stuffing can be utilized with Beef Wellington, Chicken Roulade or even as a tapenade. It’s delicious and interesting. © Kelly McBride Loft