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November 17: Lunchbreak - Chef Marshall Shafkowitz Makes Goat Cheese and Wild Mushroom Stuffing

Le Cordon Bleu College of Culinary Arts
361 West Chestnut

Goat Cheese and Wild Mushroom Stuffing

1 pound crimini mushrooms
1/2 pound porcini mushrooms, rough chopped
1/2 pound oyster mushrooms, rough chopped
1/3 pound chanterelle mushrooms, sliced
12 ounces goat cheese
2 cloves garlic, minced
1/2 bushel flat leaf parsley, chopped
3 sprigs thyme, picked and chopped
1 day old baguette, cut into small chunks
3 ounces olive oil
2 ounces butter, raw
2 ounces butter, melted
chicken stock, as needed
salt and pepper, to taste
red pepper flake, to taste (optional)

Heat the oven to 375 degrees. Toss the cut up baguette into 2 oz of butter and place on a baking sheet and place in the oven to toast until golden brown. Remove and set aside to cool once done. Heat olive oil and 1 ounce of butter in a heavy sauté pan over medium heat for approximately one minute. Once butter has melted and oil is hot add the Crimini, Porcini and Oyster mushrooms and cook until for 4 minutes. Add sliced chanterelles, cook for 1 minute and add garlic. Cook for 2 additional minutes and transfer the mushroom mixture to a mixing bowl. Flake in 1/2 the goat cheese to the mushroom mixture. Add cooled bread, chopped flat leaf parsley and mix with mushrooms, add chicken stock to mixture to moisten the mixture if needed. Season the mixture with salt and pepper to taste. If you want a little heat add some red pepper flake to the mix. Coat an oven proof dish with the remaining 2 ounces of butter. Place the mixed stuffing into the dish and flake the remaining goat cheese onto the top of the mix. 20 minutes before your guests arrive place the stuffing in a 350 degree oven to heat…or eat it at room temperature.

Jasmine Tea Brined Turkey

Jasmine Tea Brine
3 gallons water
3 cups kosher salt
1 pound loose leaf jasmine tea
1 1/2 cups white sugar
Cheesecloth, about 2 feet square

1 20-pound turkey
3 gallons of jasmine tea brine
1 pound unsalted butter, room temperature
6 carrots, peeled
2 onions cut in half
8 ribs celery

Jasmine Tea BrineBring the water to a simmer. (1 gallon of water to 1/2 cup of kosher salt). Please the Jasmine tea into the center of the cheesecloth and tie the cloth at one end making a sack. Once the water comes to a simmer place the Cheesecloth into the water and steep for five minutes. After five minutes remove the tea ball and let the water cool down. As the water is cooling stir in the kosher salt and sugar and let cool.
Place the turkey into a cooler or a container that is large enough to hold it and the brine. Once the brine is cooled pour it over the turkey. The turkey should be in the brining solution for one (1) hour for every pound. Once in the cooler the whole thing should be placed in a refrigerator. It's best to do this the day before and let the Turkey brine overnight. Remove the turkey from the brine and pat dry. In a roasting pan place the peeled carrots, celery and onions. Place the dried turkey on to the vegetables. (Acting as your roasting rack) After the turkey has been patted dry, slide your hands in between the skin and the meat. This will create a gap. Take half the room temperature butter and slather the butter in the gap between the skin and meat. Take other half of the butter and rub it over the skin of the turkey. Pre-heat your oven to 500 degrees. Once hot place the turkey uncovered for 15 - 20 minutes to brown the skin; basting every five minutes. Once the turkey is golden brown remove it from the oven and cover with aluminum foil. Lower the oven temperature to 425 degrees. Place the turkey back in the oven and cook until an internal temperature of 155 degrees. Pull the turkey out of the oven and leave it covered for at least 20 minutes. There will be carry over cooking and the internal temperature will rise to 165 degrees and your turkey will remain nice and moist.

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