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!
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.
Empty the inside of your poultry to remove the giblets, chop them up, and set aside.
In a mixing bowl, combine the offal, the brandy, the morels cut into pieces and season.
To finish, you can now stuff your poultry and move on to cooking.
0 servings
6
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EN