We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.
Read my Holiday/Winter 2015 issue!
you will need:
1 onion, diced
3 celery stalks, diced
12 oz wild boar sausage
1 loaf white bread, cut into large cubes and oven-dried
4 tablespoons butter
1 tablespoon sage, minced
1⁄2 tablespoon tarragon
2 cups premium portobello mushrooms, coarsely chopped
2 tablespoons duck fat
2 cups poultry stock
salt & pepper, to taste
- In a skillet cook mushrooms in duck fat over medium heat until soft. Set aside.
- Melt butter in a large pan and cook onions and celery over medium heat until translucent.
- Remove sausage from casing and crumble into the pan. Cook thoroughly.
- Add mushrooms, sage, tarragon, and poultry stock to the pan and bring to a simmer.
- Pour cooked ingredients over the bread cubes in a large bowl, and toss with a beaten egg, salt, and pepper.
- Form mixture into a mound as directed for stuffing a boneless turkey, or bake in a covered casserole until browned on top and heated through.
You can substitute your favorite sausage into this dish!
Made it? Tell us about it–