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alex stratta 's tips | cranberry and ginger sauce

Alex Stratta
Executive Chef, Renoir

Foie Gras, Chestnut and Apple Stuffing
Adapted from Alex Stratta

Yield: 12 servings

2 pounds fresh foie gras
6 Fuji apples
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia bread, cut into 1/2-inch cubes
1 Tablespoon Ferrer brand garlic purée, mixed with two Tablespoons extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly ground black pepper to taste

To prepare the "stuffing," cube the foie gras into 1-inch cubes and refrigerate. Peel and quarter
the apples, removing the seeds and core. Cut the quarters in three even pieces. Cut the roasted
chestnuts in quarters. Rub the bread cubes with the oil and garlic purée and season, toast until
golden brown and cool.

Heat a heavy sauté pan over high heat and get smoking hot. Season the chunks of foie gras
and sear until dark golden brown in the pan, drain off and reserve separately. Add the foie gras
fat back to the pan and allow to heat. Add the onions, apples and chestnuts and roast together
until golden brown, season and remove to a bowl. Wilt the arugula with some of the remaining
fat and dry, add to the remaining ingredients. Mix all of the ingredients well with the chunks of
foie gras and add the toasted bread cubes. Season and add the chopped herbs and turkey jus.

Preheat an oven at 375°F. Place the "Stuffing" in a non-stick 2-inch pan and spread evenly.
Bake for 20 minutes until top becomes crisp. Serve hot.

Click here for Cheese Expert Steven Jenkins' Cheese Recommendations

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