Select File and then Print from your browser's menu. This is the season to think about stuffings.
Imaginative fillings are practically a requirement for turkey and other poultry on holiday menus.
While a starch-based stuffing may be traditional, chefs across the country are calling on other ingredients, including mushrooms, fruits and cheeses, for their stuffings. Using a risotto mixture as a stuffing appears to be a hot new trend this year. For example, at the Ebbitt Room in Cape May, N.J., roast quail is stuffed with a wild mushroom risotto and served with a currant jus. Duane Park also stuffs fresh, roasted Catskill trout with leeks and sage and sets it alongside a rich, roasted beet-potato hash sharing the plate with a verjus sauce. Arrows in Ogunquit, Maine, stuffs quail with porcini to serve with mustard greens and celery root puree.