Julia Childs Farce A La Tapenade Mushroom And Olive Stuffing From Provence Recipes

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FARCE A LA TAPENADE - TURKEY STUFFING

Make and share this FARCE A LA TAPENADE - Turkey stuffing recipe from Food.com.

Provided by kiwidutch

Categories     Christmas

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 14



FARCE A LA TAPENADE - Turkey stuffing image

Steps:

  • Break up sausage meat and sauté in a frying pan over low heat until lightly browned; drain, reserving fat.
  • Place sausage meat in a large mixing bowl.
  • Return 2 tablespoons of sausage fat to the frying pan (if sausage meat didn't render enough fat, substitute olive oil); sauté onions until golden- about 8 minutes; add optional minced liver and sauté with onion an additional 2 minutes.
  • Add onion mixture to sausage.
  • Sauté mushrooms in 2 additional tablespoons of sausage fat (or olive oil) until pieces begin to separate from each other; add to sausage mixture.
  • Add olives, anchovies, capers, orange zest, eggs, garlic, and herbs to sausage meat.
  • Fold in the croutons, add salt and pepper to taste.
  • Loosely stuff front and rear cavities of turkey immediately before roasting, or bake for 50 minutes in a 350 degree F.
  • oven in a covered casserole.
  • Makes about 2-1/2 quarts, or enough to stuff a 16- to 20-pound turkey.

1 lb italian sweet sausage, casings removed
1 cup minced onion
1 turkey liver, minced (optional)
1 lb fresh mushrooms, trimmed,wiped,diced
1 cup black olives, pitted and chopped
3 anchovy fillets, mashed
2 tablespoons capers, squeezed of brine
2 tablespoons orange zest
2 eggs, lightly beaten
1 clove garlic, minced
1/2 teaspoon dried thyme
1 bay leaf, pulverized
5 cups croutons (5 to 6 cups)
salt and pepper

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!

Provided by davinandkennard

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Julia Child's Stuffed Mushrooms (Champignons Farci) image

Steps:

  • Remove the stems and reserve.
  • Wash and dry the caps and bush with melted butter.
  • Arrange hollow side up in a baking dish.
  • Season with salt and pepper to taste.
  • Wash and dry the stems.
  • By handfuls twist in a corner of a clean towel to extract as much juice as possible.
  • Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
  • Lower the heat and add the flour. Stir for a minute or two until thickened.
  • Stir in the cream and cook until thickened.
  • Stir in the parsley and seasonings.
  • Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
  • Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

Nutrition Facts : Calories 219.9, Fat 22.2, SaturatedFat 13.9, Cholesterol 66.9, Sodium 115.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 3.4

12 large mushrooms
7 tablespoons butter
2 tablespoons minced shallots
1/2 tablespoon flour
1/2 cup heavy cream
3 tablespoons minced parsley
1/4 cup grated swiss cheese

SAUTEED MUSHROOMS (JULIA CHILD)

Make and share this Sauteed Mushrooms (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories     Vegetable

Time 12m

Yield 1 recipe

Number Of Ingredients 4



Sauteed Mushrooms (Julia Child) image

Steps:

  • Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
  • Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
  • Add the shallots and saute over moderate heat for 2 more minutes. Serve.

2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms (sliced)
2 tablespoons minced shallots

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