1. Soak porcini mushrooms in the hot water for 20 minutes. Squeeze the mushrooms dry and finely chop. Strain the soaking liquid and reserve. Tear the bread into pieces and soak in the milk. Coarsely chop the liver and marinate in the Cognac and port. 2. Melt the butter the in a large skillet over medium heat. Add the onion and cook, stirring, for 3 minutes. Add all the mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned and dry, about 10 minutes. 3. Place the ground meats in a large mixing bowl. Squeeze the soaking bread by handfuls to eliminate as much of the liquid as possible, and add it to the ground meat. Add the turkey liver with the marinade. Add the mushroom mixture, the egg yolks, sage, parsley, thyme, salt, pepper, and nutmeg. Knead the mixture together with your hands until very well blended. Sauté a small bit of stuffing in a little butter; taste and adjust the seasoning. ---------------------------------------------------------------------------
Nutrition
Ingredients
