Its that time of the year again =) when we all pack on some pounds due to the over indulgence of holiday hams , turkeys and wonderful selection of fall vegetables.. as i like to tell people , i am a professional, i don't use calories in my cooking ... everything is light on the waist. especially my Foie gras stuffing .. well maybe not, but its damn tasty !
FOIE GRAS STUFFING
2 pounds fresh foie gras
6 Fuji apples
6 Fuji apples
1 cup dried cranberrys
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste
To prepare the “stuffing,” cube the foie gras into 1-inch cubes and refrigerate. Peel and quarter
the apples, removing the seeds and core. Cut the quarters in three even pieces. Cut the roasted
chestnuts in quarters. Rub the bread cubes with the oil and garlic purée and season, toast until
golden brown and cool.
the apples, removing the seeds and core. Cut the quarters in three even pieces. Cut the roasted
chestnuts in quarters. Rub the bread cubes with the oil and garlic purée and season, toast until
golden brown and cool.
Heat a heavy sauté pan over high heat and get smoking hot. Season the chunks of foie gras
and sear until dark golden brown in the pan, drain off and reserve separately. Add the foie gras
fat back to the pan and allow to heat. Add the onions, apples and chestnuts and roast together
until golden brown, season and remove to a bowl. Wilt the arugula with some of the remaining
fat and dry, add to the remaining ingredients. Mix all of the ingredients well with the chunks of
foie gras and add the toasted bread cubes. Season and add the chopped herbs and turkey jus.
and sear until dark golden brown in the pan, drain off and reserve separately. Add the foie gras
fat back to the pan and allow to heat. Add the onions, apples and chestnuts and roast together
until golden brown, season and remove to a bowl. Wilt the arugula with some of the remaining
fat and dry, add to the remaining ingredients. Mix all of the ingredients well with the chunks of
foie gras and add the toasted bread cubes. Season and add the chopped herbs and turkey jus.
now all u have to do is stuff that turkey !
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