Nutrition Facts
6 servings
6
Recipe for Morel and Armagnac Stuffing for Christmas Poultry
For a flavorful stuffing, here is a recipe with brandy, morel mushrooms, and offal. You won’t be disappointed with the flavors, and your guests will surely ask for more!
Ingredients
50 Morel
5 Armagnac
Salt
Pepper
Directions
1
First, we start by soaking the morels in hot water, add a glass of port wine, and set aside for 20 minutes until they are completely rehydrated. Then drain them and keep the liquid for your poultry.
2
Empty the inside of your poultry to remove the giblets, chop them up, and set aside.
3
In a mixing bowl, combine the offal, the brandy, the morels cut into pieces and season.
4
To finish, you can now stuff your poultry and move on to cooking.
Ingredients
Ingredients
50 Morel
5 Armagnac
Salt
Pepper
Directions
Directions
1
First, we start by soaking the morels in hot water, add a glass of port wine, and set aside for 20 minutes until they are completely rehydrated. Then drain them and keep the liquid for your poultry.
2
Empty the inside of your poultry to remove the giblets, chop them up, and set aside.
3
In a mixing bowl, combine the offal, the brandy, the morels cut into pieces and season.
4
To finish, you can now stuff your poultry and move on to cooking.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH