Journey to the beautiful salmon-filled River Tweed in southeast Scotland and make a decadent, celebratory stuffing with our nutrient-dense, flavour-rich Black Pearl mushrooms.
Luxuriate in the dreamy ambiance of the beautiful River Tweed with Deer Manor Gourmet Mushrooms. In this episode of a Serving of Scotland, we journey to Scotland’s most famous salmon fishing river and create a delicious black pearl mushroom speciality stuffing in celebration of this majestic river and its environs.
Black Pearl Speciality Stuffing Ingredients
- 1 whole salmon, turkey, chicken or game bird
- 450g coarsely ground sausage meat (pork, chicken or turkey) seasoned with sage and black pepper.
- 1 tablespoon olive oil
- 100g butter
- 250g Deer Manor black pearl mushrooms, diced
- 1 large sweet onion, chopped
- 3-4 large shallots, chopped
- 300g diced celery
- 1 medium green bell pepper, diced
- 700g cubed bread (see note)
- 25g flat leaf parsley, chopped
- 1 tablespoon seasoning mix comprising rosemary, oregano, sage, ginger, marjoram, thyme and pepper
- ½ teaspoon each salt and black pepper
- 1 teaspoon ginger
- 75g toasted walnuts, chopped
- 75g toasted hazelnuts, chopped
- 1 large tart apple, diced or 2 Scottish crab apples
- 250ml turkey stock (from neck and wing tips)
- 3 eggs
Black Pearl Speciality Stuffing Method
- Sautee meat in heavy pan breaking it up as it cooks. When browned, remove meat from pan, drain off and discard fat, and set meat aside to cool.
- Add butter same heavy pan without wiping. Cook mushrooms, onion, shallot, celery and bell pepper over medium heat until onion is translucent. Meanwhile toss cubed breads, parsley, seasonings, nuts, apple, and sausage meat in large bowl.
- Add cooked vegetables. Mix stock and eggs. Toss all together.
- Pack lightly into generously seasoned salmon with butter and place in casserole dish. Cover with foil. Bake in 350 degree oven for 45 minutes, remove foil and bake an additional 15 minutes.
Want to hear an extended version of this recipe, its context and more about glorious Scotland? Listen and Subscribe to our podcast.
