Country Pate Stuffing
with Pâté de Campagne - Country Pate
Ingredients:
1 cup onion,chopped 1 tablespoon olive oil
1/2 cup of chopped parsley
1 clove of garlic, finely chopped
1-1/2 cups bread crumbs
1 cup milk
5 eggs
2 oz. dried cepes
1/4 pounds of Pate de Campagne
1 teaspoon pepper
Directions:
- Rehydrate cepes in water for an hour, then drain and chop in 1 pieces.
- Saute chopped onion in olive oil until golden. Set aside to cool.
- Combine bread crumbs and milk. Mix well so that no Lumps remain.
- Whisk the eggs in a bowl. Season with salt and pepper.
- Add eggs to the bread crumbs preparation and stir whith wooden spoon.
- Combine whith onion, parsley, garlic and cepes.
- Dice Pate de Campagne into 1" pieces and mix with all ingredients until it crumbles in the mix.
For use whith roast chicken or turkey, adjust recipe for quantities desired.
Fill cavity of bird and roast for recommended time.
Servings:
Serves 4
