Pheasant With Champagne Iii (Stuffing)
Description
This International main features Breast, chicken (about 5. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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ounces) boned, skinned --
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cut into 1-inch pieces 1 lg Egg white 1/4 c
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Cream , whipping 2 tb Wine, Port 1/2 ts Salt Pepper, white, ground 2 tb Carrot, finely diced -- (brunoise
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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.
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Add egg white and process until smooth.
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With the processor running,
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add the
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cream in a thin stream - then
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add the Port wine, salt and pepper.
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Transfer to a bowl, and fold in the remaining stuffing ingredients.
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Adjust seasonings to taste, and chill, covered.
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Now go on to the next recipe and prepare the Pheasant Sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 10.6mg4%
- Sodium 9.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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